WOW! All I can say is, “What a month!” After many months of tireless preparation, the Culinary Olympics are behind us. I am proud to tell you that the Youth Team came in fourth in the world behind Germany, Sweden and Switzerland. Chris Desens’ AAC Regional Team came in sixth, the ACF Regional Team came in first and Team USA came in seventh overall. “Congratulations” seems like such an understatement. Your hard work has paid off!
On that note, congratulations to Paul Kampff for winning Chef of the Year and to JT Gelineau for Junior Chef of the Year. I hope to see all of you at the Ameristar on Sunday the 2nd to celebrate!
At the October meeting, Presidential awards were given to Casey Shiller, Rich LaRose, Chad Lombardo and Mark Williams for their many contributions and hard work to the Chefs de Cuisine. It is members like these that make this such a great organization. The purveyor of the year is Kern Meat. Thank you for always being there for us!
Our November meeting is Monday, November 17th at St Louis Country Club for a “Dine Around”. The meeting will begin at 5pm followed by the “Dine Around” at 6pm. Please make sure you get your reservations in early!
There will not be a meeting in December and I look forward to seeing you all at the Survivors Party on January 19th at a site to yet be determined.
ACF Culinary Youth Team USA
Places 4th in World Competition!
Team Brings Home a Gold Medal and a Silver Medal
The ACF Culinary Youth Team USA finished with an overall ranking of fourth in the world at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, or "culinary Olympics," Thursday, Oct. 23, in Erfurt, Germany.
"The youth team was exceptionally well-trained and well-coached," said ACF National President John Kinsella, CMC, CCE, WGMC, AAC, from Erfurt, Germany. "They looked professional and acted with a high degree of professionalism throughout the competition, and they worked very hard."
The team earned a GOLD medal in cold food, Oct. 20, and a SILVER medal in hot food, Oct. 22, against 20 international teams, earning a total of 178,380 points. Germany placed first overall (scoring 186,125 points), Switzerland placed second and Sweden placed third.
The team competed on two separate days. During the cold-food competition, Oct. 20, they prepared show platters, four different kinds, prepared cold, displayed cold; show platters, four different kinds, prepared hot, displayed cold; one cold display platter for eight; and six different hors d'oeuvres. Judges evaluated presentation/innovation, composition, correct professional preparation, and arrangement/serving.
On their second day of competition, Oct. 22, the team competed in two categories: hot kitchen and culinary studio. In the hot kitchen, the team prepared 110 dishes of rib-eye steak two ways. Later that day in the culinary studio, team members showcased their culinary skill as designated members prepared a duck course and dessert in 30 minutes. Teams were evaluated on mise en place and cleanliness preparation, correct professional preparation of food, arrangement and presentation/innovation, and taste.
The team's culinary studio menu featuring duck included: Oriental-style duck crêpe with carrot-ginger vinaigrette; duck consommé with roasted-garlic royale and profiteroles; proscuitto-wrapped duck breast with seared foie gras, stewed apples, parsnip silk, buttered vegetables and a port-laced duck sauce; potato and onion casserole; white-chocolate panna cotta with pear jelly, cranberry foam, spiced cake, pear sorbet and warm-prune compote.
"We are proud of what the team accomplished in Germany," said Steve Jilleba, CMC, CCE, AAC, the team's head coach. "We are very happy with the outcome of the restaurant kitchen-their timing was good, they were really moving, and they executed the meal they trained to produce to perfection."
ACF Culinary Youth Team USA members are:
Mike Bush, line cook, Old Warson Country Club, St. Louis
J.T. Gelineau, line cook, Bellerive Country Club, St. Louis
Mike Palazzola, garde manger, Old Warson Country Club, St. Louis
Wayne Sieve, line cook, Racquet Club Ladue, St. Louis
Kevin Taylor, cook, St. Louis Country Club, St. Louis
The Youth Team has 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.
Congratulations to the
ACF Culinary Youth Team USA
Elation and Frustration Surround
ACF Regional Competition Teams
at "culinary Olympics" in Germany
AAC Regional Culinary Team Places 6th
On Oct. 23 at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, Erfurt, Germany, final awards ceremony, the American Academy of Chefs (AAC) Culinary Regional Team USA was named the overall winner of the IKA regional category, however, the decision was later rescinded by IKA officials, and the ACF Culinary Regional Team USA team was then named the overall winner, with the AAC team in sixth place.
Chef Chris Desens is a member of the AAC Culinary Regional Team USA, which won a GOLD medal in the cold buffet competition on Oct 20.
Known as the "culinary Olympics" by culinarians around the world, IKA, taking place every four years, is one of the most revered international competitions. Culinary teams and individuals train intensely for years to showcase their culinary skills, prove they are the best and receive a coveted medal, just as athletes train for the Olympics. Winning gold, silver and bronze medals is considered the ultimate accomplishment within the culinary industry.
Under the banner of ACF Culinary Team USA, the AAC Culinary Regional Team USA and ACF Culinary Regional Team USA teams competed in the IKA. Both teams earned gold medals, with the AAC team competing Oct. 20 and the ACF team competing Oct. 22. Judging is based on a point system, with medals awarded daily, and the overall category winner is announced at the final awards ceremony, at which time, scoring is revealed. Overall category winners were announced, and the AAC regional team members were elated when they were named overall regional champions. However, frustration followed when later it was announced that there was an error, and that the ACF regional team was in fact the overall champion.
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
Congratulations to
Chef Chris Desens
and the AAC Regional Team USA!
Results of the
SYSCO Buckhead Challenge
held at the
St. Charles Convention Center
September 22 & 23, 2008
Sponsors for this year’s event:
Sysco St Louis
Buck Head Beef
This ACF-sanctioned competition was open to all Chefs. Four teams competed in the Two-Chef challenge, 11 chefs participated in the Contemporary “K1-9” Single Chef competition, and one chef entered the Cold Food "A" salon.
Chef Paul Kampff selected
Chefs de Cuisine's 2009
Chef of the Year
During the Octobeer monthly meeting, Chef Kevin Storm announced that Chef Paul Kampff was selected as the Chefs de Cuisine's 2009 Chef of the Year. Chef Kampff is currently Executive Chef at St. Louis Country Club and the Certification Chair and Culinary Arts Chair for Chefs de Cuisine.
Paul Kampff was born and raised in Ireland. Paul trained at the Steigenberger Parkhotel Dusseldorf under German Master Chef Hugo Kruck and at Ashford Castle Hotel under Chef Dennis Lenihen. Having completed the City and Guilds of London exams, Paul held various prestigious positions in top European establishments, among them, Saucier at the Five Star Deluxe Sonesta Hotel Eilat Israel, Chef Tournant at the Intercontinental Hotel London and gained a prestigious Michelin star in 1992 at Sheen Falls Lodge in Ireland as Executive Sous Chef. Traveling to the United States in 1994 Paul met Chef Aidan Murphy, CMC and took a position at Old Warson Country Club as a sous chef. Upon Chef Aidan's recommendation Paul accepted the executive chef position at the University Club St Louis where he remained for six years until 2000 when he moved to a platinum club in Cincinnati, Ohio.
Shortly thereafter, Paul moved his family back to St Louis when he accepted the position of executive chef at St. Albans Country Club. Paul along with general manager Tom Lee pole vaulted St Albans to Platinum status in1999. Finding it hard to ward off the allure of St Louis Country Club, Paul accepted the position of executive chef in 2003, where he is presently.
An avid competitor and coach, Paul has five gold medals and one silver medal in National, Regional and local competitions, among them an ACF National Championship from Washington, D.C. in 2003 and a Team St Louis gold at the 1999 Super Culinary Challenge in Orlando, Florida.
Paul has been coaching junior culinary teams since 1996, including the 2000 St. Louis National Champion Junior Culinary Team, the Junior Team USA at the ScotHot in Glasgow which won two gold medals and the current USA Youth Culinary Team which will compete at the Culinary Olympics in Erfurt this October. Paul finished his CEC paperwork in 2007. At this year’s National Convention in Las Vegas, Paul received the Presidential Medallion for Chef John Kinsella, CMC, AAC, WGMC. Paul volunteers much of his time to the St Louis Chefs de Cuisine including Culinary Arts Chair, and Certification Chair and Co-Chair. As a chef, Paul passionately believes in education and certification as the way forward for young and not so young alike.
Paul is husband to loving wife Tara and father to Riley and believes he could not have accomplished so much without them. When not cooking, Paul spends time with his family and fuels Riley's passion for cooking and astronomy. Paul has also been known to indulge in an occasional round of golf.
Congratulations Chef Paul !
J.T. Gelineau named
Junior Culinarian of the Year
J.T. Gelineau has been selected by the Chefs de Cuisine Board of Directors as the Junior Culinarian of the Year for 2009.
J.T. is employed at Bellerive Country Club in St. Louis and is one of 5 members of the ACF Culinary Youth Team representing the United States at the IKA "culinary olympics" in Urfurt, Germany. He won a gold medal at the Buckhead Beef Two Person Mystery Basket competition in St. Louis in September, and has received his chapter’s annual Presidential Award for his hard work and dedication.
His previous employment includes the Marriott Hotel in Maryville, Mo., and Bonds Restaurant in Chesterfield, Mo. He earned an Associate Degree of Applied Science in Culinary Arts at St. Louis Community College at Forest Park in St. Louis.
J.T. attributes his interest in becoming a chef to two things; cooking with the family as a child and the fact the he has always loved to eat. His grandmother was a big influence on J.T., tolerating all his many questions as only a grandmother can. Describing his style as simple food done well, J.T. sees the opportunities that the IKA competition as a way to see first hand what the rest of the culinary world is doing and what future trends are emerging.
Awards
Team tryouts, Orlando, Fla., 2007 gold medal
ScotHot, Glasgow, Scotland, 2007 2 gold medals
Junior regional team, 2005 gold medal
2 Chef Mystery Basket, 2005 gold medal
Many of you may know that Chef Jan Verdonkschot suffered a stroke a few months ago. His is recovering, but still needs further rehabilitation and treatment. He was recently moved to Surrey Place (14701 Olive Blvd, Chesterfield, MO 63017) to complete his recovery.
He has immensely enjoyed having visitors. So, if you have time in your busy schedules, please visit him. His family says he is really buoyed up by the visits.
So what is “hurricane irony” you ask? Well, 3 years into the future, almost to the day, 2-stormy gents named Gustav and Ike roared ashore, one right after the other, first to Louisiana (Gustav) and nearly 2 weeks later, Texas (Ike). Hmmm, sounds familiar. Three years prior, two nasty and scary girls named Katrina and Rita came crashing onto the coastlines of the lower southern States, FL, AL, MS, LA, TX and tore a path of destruction these areas rarely witness. To this day, cleaning and rebuilding continue.
This is “hurricane irony.” Gustav and Ike blew and flooded town after town, hundreds of miles along the coastlines and inland, acre upon acre torn apart again, 3 short years later.
The call comes in from the American Red Cross. A developing relationship between the American Red Cross (ARC) and the American Culinary Federation (ACF) for the past 3 years is quickly called upon. Can the ACF staff cooking trailers in disaster feeding zones?
Our national president, John Kinsella, CMC, AAC, activates the ACF Disaster Relief Task Force and to work we go, contacting, organizing cooking teams. Urgent messages go out for help. First to step forward, the chefs from ACF Beaumont, San Antonio, St. Louis, Rochester, Reno, Atlanta.
Then ACF Lubbock, New Orleans, Longview, Houston, Dallas, Grand Rapids, Palm Beach, Phoenix, Albuquerque. Email messages from ACF Windy City, Chicago, Nebraska, Iowa, bring encouragement from across the United States.
Teams after team, chefs come forward. “What can we do?” Following the guidance from working the Spring/Summer Iowa floods, a schedule was put into place, rotating teams in and out of each disaster-feeding zone. Exuberant, exhausting work performed. Incredible meals prepared in less than desirable conditions, safety and sanitation were upper most in the mind of each preparer.
Thank you sometimes does not seem adequate, or maybe not even necessary. You see, doing this type of work comes from the heart, to be of service to the community, pride in commitment to our trade, a sense of honor to bring forward the values we have learned as contributing members of the American Culinary Federation. With gratitude we serve.
Finish off National Nutrition Month with This Health Thought:
You know that if you eat five servings of vegetables a day you reduce risk of heart disease, cancer, diabetes, and obesity. I am willing to bet you eat only about 2 servings of vegetables a day--and one of them is usually potatoes. SORRY, but potatoes do not count, unless you are piling shredded carrots-onions-spinach-broccoli and such on top instead of sour cream, piles of butter and salt.
THINK ½ CUP SERVINGS…EACH
Here's five ways to get more vegetables into your day:
1. Start at breakfast.
You may not think of vegetables as morning fare but breakfast is a great opportunity to add vegetables to your day. Add a slice of ripe tomato to your bagel. Fold some spinach and mushrooms into an omelet. Or wrap scrambled eggs and salsa in a whole-wheat tortilla for breakfast on the go.
2. Double up at dinner.
Instead of a single vegetable with dinner, serve two. For example, you could serve steamed broccoli AND sauteed spinach. Replace white potatoes with sweet potatoes and you've scored 3 super nutritious vegetables in a single meal.
3. Order smarter.
When eating in restaurants, ask if you can substitute a vegetable for the fries that come with your sandwich. Eat the vegetables first. How about only having fries ONCE a week? Make Wednesday FRIES DAY!
4. Snack smarter.
Raw vegetables (baby carrots, red pepper strips, cucumber spears, etc.) make a satisfying crunchy snack and log another serving or two of veggies for the day. Add some roasted (no salt kind) almonds, pistachios or pinions. TIP: A snack is only as much as you can hold in the cupped palm of your hand. Use a fat-free salad dressing as a dip if you like.
5. Make the most of left-overs.
Instead of allowing left-over vegetables to become a science project in the back of the fridge, turn them into the next day's lunch. Chop them into some soup or toss them with lettuce mix for a hearty salad.
Meeting Minutes – Junior Chapter
Monday, October 13, 2008
Forest Park Community College
Meeting Opened @ 3:30 pm by Mark Williams
Attending: Michelle Allender, Tina Eaton, Ruth Gustafson, Thomas Heidbrier, Ronda Jacoby, Kevin Talbot, Mark Williams
Meat Fabrication tour at Middendorf
PFG Middendorf will be hosting a tour of their meat fabrication facility (north of downtown St. Louis) on Monday Oct 27 at 2:00 pm. The tour will last approximately an hour. People interested in going should contact Mark Williams
Nominations for Junior Officers
Nominations for Junior Officers for 2009 were opened for all three positions – President, Vice-President, and Secretary. During the meeting, the following nominations were made:
• Brian Horton – for President
• Thomas Heidbrier – for Vice-President
• Michelle Allender – for Secretary
An e-mail will go out to all Junior members later this week, soliciting nominations. Members may self-nominate themselves. Nominations will remain open through November 17, when they will close during the next Junior Chef meeting. All nominees should expect to provide a brief biography about themselves, to be published on the ballots. Approximately 1 week after the November meeting, paper ballots will be mailed to all registered Junior Chef members. Completed ballots should be returned to the main Chefs de Cuisine address, where they will be collected and counted by the Chefs de Cuisine Board. No Junior member will see or have access to the returned ballots. The new officers will assume their posts at the January meeting; their term will run to the end of the year.
In addition to the three officers mentioned above, we strongly recommend that each culinary program in the area (East Central, Forest Park, L’Ecole, and SWIC) select a representative to be the school Liaison between the Junior Board and students at their respective programs. The Liaison may be an existing Junior officer. Ronda Jacoby will take this request back to East Central College. All the 2009 nominees to-date are Forest Park students, so they are covered. We currently have no liaisons with L’Ecole or SWIC.
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.
• Nov 17 – November meeting, St. Louis Country Club
• 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.
• Oct 27 – meat fabrication tour at PFG Middendorf
• Nov 2 – Chef of the Year Dinner, Ameristar Casino
• Feb 8, 2009 – Annual Mardi Gras Celebration, Andre’s Banquet Center
• Mar 9, 2009 – American Academy of Chefs Dinner, The Racquet Club (St. Louis)
The next Junior Chapter Meeting is Monday, November 17, 3:30 pm at St. Louis Country Club. Be sure to attend.
Jennings School District (located within a mile of Norwood Hills Country Club) is looking for chef volunteers to do presentations with fresh and locally grown produce. We are a district primarily composed of low income families, and have received a grant to purchase fresh fruits and vegetables to encourage our students to consume a healthy diet. We can provide all ingredients necessary (food, paper supplies, etc.), all we are requesting is an hour of your time during any school day to talk to our students. We will happily work around your schedule, within school hours. Our students and faculty are very receptive to outside guests.
Your rewards:
1. Giving back to the community
2. Portfolio material (pictures will be taken, and sent to you—you will probably also receive hand written thank you notes from our students)
3. Plenty of hugs and laughs from my students, and kudos from the faculty and the foodservice director.
Your possibilities:
1. Cooking demonstrations with fresh fruits or vegetables---portable burners provided by our district.
2. Garnishing demonstrations
3. Speaking engagement about a specific fruit or vegetable (research provided by the dietitian/foodservice director at Jennings, if requested)
If you are interested, please call or e-mail Susan Kidwell, RD, LD
Work phone: 314-653-8120
e-mail: skidwell@opaafood.com
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