As you probably know, I am preparing for the BMW Championship at Bellerive. With that said, this will be a short president’s message!
First and foremost, I want to thank all the people who made our Vendor Appreciation Day at Busch Stadium such a success! What a great time! We had more people come out than ever before and the Cards won!
Next up is the Chapter meeting at Ford Hotel Supply on Monday, September 15th at 4pm. The Annual State of the Chapter Report will be given at this meeting.
The Sysco Buckhead Challenge is Sept 22nd and 23rd at the St Charles Convention Center. Everyone should have received their information in the mail. If you would like to enter please contact Brian Hardy.
Coming up is the Wine Country BBQ on September 28th at Mount Pleasant. We still need people to volunteer to work the event and tickets are on sale for $50. Information can be found on the website.
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting will begin at 4:00 pm
• General meeting will follow at 5:00 pm
Ford Hotel Supply will have 4 manufacturer's representatives speak for 10 minutes each about energy savings in their new equipment, the new technology of their equipment, and the latest in “Green” for the foodservice Industry. Afterward, each will have a station and be able to talk in depth to anyone who might be interested in more info.
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 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.
Monthly Chapter Meeting
& Educational Meeting
October 13, 2008
Note: for the Oct meeting ONLY,
the meeting will be held on the 2nd Monday of the Month
Amy Kalafa
will show her documentary Two Angry Moms
Two Angry Moms is a documentary that asks the question:
What happens when two “fed-up” moms try to change the school lunch program?
Are you sick and tired of packing your kids’ lunch box everyday because the cafeteria food is unfit for human consumption? Do you feel guilty when your kids “buy”? Are you annoyed at all the junk being handed out and sold at school? Are you angry enough to do something about it? We are!
Forest Park Community College
5600 Oakland Ave.
St. Louis MO 63110
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Amy Kalafa - 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.
From October 18 to October 22, 2008, the world's best chefs will gather in Erfurt, Germany to demonstrate their creativity and expertise at the 22nd IKA "culinary Olympics." The four-day international competition takes place every four years and is considered the most prestigious competition in the culinary industry.
ACF Culinary Team USA will be traveling to Erfurt along with more than 40 other countries in hopes to bring home the gold. ACF Culinary Team USA is comprised of four teams: one national, two regional, and one youth. Team USA exemplifies professionalism and creativity.
AAC Culinary Regional Team USA
The AAC Culinary Regional Team USA is comprised of 6 members, including our own Chris Desens. The team members are:
Christopher Desens, CEC, AAC
executive chef at The Racquet Club Ladue in St. Louis
Jill Bosich, CEC, CCE, AAC - AAC Team Manager
an instructor at Orange Coast College in Costa Mesa, Calif., and owner Cowgirl Cookie Co. in Newport Beach, CA
Loan Co
a member of ACF San Francisco Chapter, and is the San Francisco Marriott's assistant pastry chef, and also a baking and pastry chef-instructor at Professional Culinary Institute, Campbell, CA
Scott Fetty
chef-instructor at the Pennsylvania Culinary Institute in Pittsburgh and a member of American Culinary Federation (ACF) Pittsburgh Chapter.
Daryl L. Shular, CCC
Corporate executive chef for PFG-Milton's in Oakwood, GA and a member of American Culinary Federation (ACF) Greater Atlanta Chapter Inc.
Randy J. Torres
department chair of culinary arts at the Professional Culinary Institute in Campbell, CA
ACF Culinary Youth Team USA
The Culinary Youth Team is comprised of talented young chefs, all from the St. Louis area and all under the age of 23. They have been working extremely hard the past few months and are ready to represent the US in Erfurt. They are:
Mike Bush
Mike Palazzola
Kevin G. Taylor Jr.
Wayne Sieve
J.T. Gelineau
The Youth Team have been coached and supported by a great team of executive chefs who have spent just as much time as the youth on preparing. They are:
Head Coach and Team Manager of Junior Team
Steve Jilleba, CMC, CCE, AAC, Corporate Executive Chef, Unilever Food Solutions, Lisle, Ill.
Local and Assisting Coaches
Paul Kampff, CEC, Executive Chef, St. Louis Country Club
Aidan Murphy, CMC, AAC, Executive Chef, Old Warson Country Club
Kevin Storm, CEC, Executive Chef, Bellerive Country Club
Team Financial Co-ordinator
John Bogacki, CEC, CCE, AAC, Executive Chef, Westwood Country Club
National Team Manager
Edward Leonard, CMC, AAC, Executive Chef, Westchester Country Club, Rye, N.Y.
The Culinary Olympics Competition
Founded in 1896, the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the "culinary Olympics" serves as a world-class venue for talented chefs from around the globe to showcase their culinary skill and innovation. Not unlike the traditional athletic Olympics which brings together the best athletes from around the world, the IKA is the single most elite competitive culinary event. Every four years, professional teams from around the globe come together in Erfurt, Germany to compete for gold, silver and bronze medals in several categories. The United States has participated in the “culinary Olympics” since 1956.
Additional competitions include American Culinary Classic, an international competition held every four years at the National Restaurant Association Restaurant, Hotel-Motel Show®, and the Culinary World Cup, held every four years in Luxemburg. The Culinary World Cup is a five-day competition that takes place during Expogast, an international gastronomy show, held in November of 2006.
ACF CULINARY TEAM USA COMPETITION HISTORY
While many countries have a more static approach to menu development, American chefs have long provided a "melting pot" of creativity toward food. When Americans began competing as an official team in 1956, they were clearly the underdogs. However, American cookery soon established itself as world-class cuisine, and American chefs distinguished themselves at IKA and at other international competitions.
The 1960 team captured the first world championship honor for the U.S. ACF Culinary Team USA repeated the distinction in 1980, 1984 and 1988 by taking the prestigious hot food competition all three times and establishing a new world record for the most consecutive gold-medal wins. Their most recent IKA win came in 2004, when the team took home the gold medal in hot-food cooking, reestablishing ACF Culinary National Team USA as the leader in international cooking. Additionally, the team took home two gold medals at the Salon Culinaire Mondial in Basel, Switzerland, in 2005, which is held every six years.
About the Selection Process
THE PROCESS to become a member of ACF Culinary Team USA is highly competitive, selective and a great honor. Many
chefs prepare and compete for years in local, state and regional competitions so they can apply. A select few advance to the ACF
Culinary Team USA tryout held at the National Restaurant Association Restaurant, Hotel-Motel Show®, where both the national and regional team members are selected.
• Before being chosen as a finalist, competitors are judged in one of two preliminary regional tryout competitions.
• Regional tryouts are two-day sessions that require each chef to prepare one cold-food platter and a four-course hot dinner.
• Meals are prepared from a list of predetermined ingredients.
• Pastry chefs are asked to prepare a platter of four to six different desserts.
• Chefs selected to advance to the national competition tryout must display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current trends in presentation, technique and taste.
National and regional team members are selected every four years for ACF Culinary Team USA. The current team was named at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show® held in Chicago.
ACF Culinary Youth Team USA was chosen at the 2007 ACF National Convention in
Orlando, Fla., in July 2007. The competition was fierce among the contending teams.
The winning youth team from St. Louis will compete in the 2008 Internationale
Kochkunst Ausstellung (IKA) International Culinary Art Competition.
About Erfurt, Germany
ERFURT is not only the capital city of the state of Thuringia, but it is also the state’s largest city with a population of more than 200,00 citizens and an area of approximately 269 km. Erfurt serves as the host city for the Internationale Kochkunst Ausstellung (IKA), International Culinary Art Competition.
Erfurt is a city with a well-preserved medieval heart. It is a blend of wealthy patrician homes and restored half-timbered structures, all overlooked by the magnificent, towering spires of St. Mary’s Cathedral and the Church of St. Severus. Europe’s longest inhabited bridge, the Merchant’s Bridge (Krämerbrücke), with 32 houses built along its length, is located in Erfurt, as is Petersberg Citadel, the only extensively preserved baroque town fortress in central Europe, with an intricate maze of underground passageways visitors can explore.
Originally marking a key crossroads of trading routes, Erfurt became a focal point for a rich cultural tradition, with a grand economic, intellectual, spiritual and political heritage. Today, Erfurt — the “gateway” to Thuringia — is known to be one of Germany’s great exhibition and conference venues.
Otter Graphics Studios
www.ottergraphics.net
ottergraphic@sbcglobal.net
MO 314-568-7132
IL 618-346-0615
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.
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.
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.
• Sep 15 – September meeting, Ford Hotel Supply
• Oct 13 – October meeting (note: 2nd Monday of the 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.
• 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
• Oct 27 – meat fabrication tour at PFG Middendorf
• 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.
A quick update....we are on the move and heading to Houston to work a day or so with the Southern Baptists from CA who are staffing a cooking trailer at a prominent Baptist Church on the west side of Houston. Housing is provided, etc.
Our first stop will be the main Houston American Red Cross location to pickup staff purchase cards for the chefs who have been working in the Silsbee/Beaumont area.
The American Red Cross is in the process of moving the Silsbee/Beaumont provisions to another site in Houston. Once all is in place, we will be contacted and our chefs will move to that location.
There are not enough words of praise to pass along to those who have "come to the call" and have gone out of their way to be a part of disaster zone feeding on behalf of their ACF Chapters and the ACF as a whole. These are people who have taken what we learn as ACF Chefs, brought those teachings to the field and have prepared some amazing meals for those who are desperate in need. It is not easy working in the conditions presented. Each cooking site is different and these people adapted incredibly well.
• Angela Medlock and Susan McDonald from Lubbock TX
• Javier Detovar from San Antonio TX
• Christina Perrington from San Antonio TX and Texas lead coordinator
• Xavier ? from San Antonio TX
• Jake Mazzu from Beaumont TX
• Debbie Bando and Charles Duit & ACF Beaumont Chapter
• Longview TX ACF Chapter - who will return
There are several other chefs throughout Texas and the States who have called, asking to be of help. Once the Houston American Red Cross kitchen is set up and location given, we will be in touch.
As with all disaster relief efforts, each event is a little different, and the one constant will always be...food must be prepared and served in as efficient and safe manner as possible.
I am in awe of these chefs and their willingness to be of service...
Will be in touch and thanks to each of you for your continued support.
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.
Founded in 1896, the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the "culinary Olympics" serves as a world-class venue for talented chefs from around the globe to showcase their culinary skill and innovation. Not unlike the traditional athletic Olympics which brings together the best athletes from around the world, the IKA is the single most elite competitive culinary event. Every four years, professional teams from around the globe come together in Erfurt, Germany to compete for gold, silver and bronze medals in several categories. The United States has participated in the “culinary Olympics” since 1956.
THE PROCESS to become a member of ACF Culinary Team USA is highly competitive, selective and a great honor. Many
ERFURT is not only the capital city of the state of Thuringia, but it is also the state’s largest city with a population of more than 200,00 citizens and an area of approximately 269 km. Erfurt serves as the host city for the Internationale Kochkunst Ausstellung (IKA), International Culinary Art Competition.
Steven Becker Fine Dining