I would like to sincerely thank Chef Paul Kampff for hosting us in November at St Louis Country Club. I would be remiss if I did not thank Club Manager Jeff Roderick and Clubhouse Manager John Apostle for an outstanding job. The service was wonderful! I hope you enjoyed the “Dine Around” of the Culinary Youth Team USA and trying some of the items they used in their competition in Germany. I also hope you got to see the fantastic pictures Madonna Bogacki took while she and John were there. Please contact her if you would like some copies.
As December is upon us and we are all very busy, please take a minute to count your blessings, for your families, your health and this chapter of friends that you have. We should all remember how fortunate we truly are and try to take the time to do something for someone less fortunate. Whether it be donating a family or putting a couple of dollars in the Salvation Army kettle. Every little bit is a blessing to someone else. From me and my family, we wish you all Merry Christmas and Happy New Year!
The January Survivor Party is Monday, January 19th at Bellerive Country Club. The cost will be $30 per person and the times will be on the website. Hope to see you there!
Wow! What a night. The Chef of the Year Dinner Dance this past November 2nd was a special evening for me in so many ways. I have not really been a big fan of celebrating my birthday for many years, and since my mom doesn’t make me my favorite chocolate cake anymore, it has lost some of the luster of my youth. Last year, I was able to leave the hospital after a five day stay with a severe e. coli infection on November 2nd and frankly I hoped for a more memorable birthday this year… albeit perhaps a more quite one. With that in mind I almost planned on not attending the dinner. Thank goodness my fabulous wife Sarah insisted we go. I think it is just a reason for me to have to dance, but she convinced me. Well, Sunday came and she even convinced me to spend the evening at the hotel so we checked in and I even watched a little football before putting on my tuxedo and heading to the Home nightclub.
Once there, I remembered why I go to Chefs De Cuisine events -- to see my friends! This chapter amazes me as we continue to reach ever increasing heights. The certifications, competitions, personal and group accomplishments, locally, nationally, and internationally are tremendous. I encourage students every semester to join and be active because you can only get what you give from the association. I’m often saddened that so few join, yet proud that those that actively engage themselves are better for their efforts.
The appetizers were great, the Manhattans were fine, and it was good to see so many familiar faces. We headed upstairs in anticipation of a spectacular meal and then to be recognized, by my heroes, with the Dubois T.C. Chen award. Eleven years ago I was honored as Chef of the Year. I am still humbled by the honor. Now to join the ranks of titans is even more gratifying. I have had the pleasure of working for three prior recipients, Chefs Sommer and Bogacki as well as Marianela McInturff. They have all been inspirational.
This is the family that has helped shape me professionally and personally, and to be honored by you is very special. I have told students that I would not be where I am today if not for the Chefs de Cuisine. I pledge to continue to advance our profession and pass on the skills to those that follow. I will always honor our history, and the chefs we have lost. Thank you all for making my birthday in 2008 such a memorable one.
Yours in cooking,
Robert Hertel, CEC, CCE, AAC, FMP
Professor Hospitality Studies
St. Louis Community College at Forest Park
Meeting Minutes – Junior Chapter
Monday, November 17, 2008
St. Louis Country Club
Meeting Opened @ 4:30 pm by Mark Williams
Attending: Jeremy Brown, Jessica Goff, Erin Hoffmann, Brian Horton, Reagan Irwin, Amanda Losh, Mark Williams
Meat Fabrication tour at Middendorf
PFG Middendorf hosted a tour of their meat fabrication facility on Monday Oct 27 at 2:00 pm. Six junior members participated and got a fascinating look at their fabrication facilities. They have two lines, one generally for pork and the other for beef; each has several stations for different types of cutting, trimming, and wrapping. Each night, after the late shift finishes, equipment is disassembled and cleaned. The entire room is “fumigated” with a cleansing agent and rinsed down. The equipment is reassembled and tested for cleanliness.
Nominations for Junior Officers
Nominations for Junior Officers for 2009 were opened at the October meeting for all three positions – President, Vice-President, and Secretary. Additional nominations were accepted at the November meeting and then closed. The nominees are:
• Brian Horton – for President
• Jeremy Brown – for Vice-President
• Thomas Heidbrier – for Vice-President
• Michelle Allender – for Secretary
All nominees have submitted a brief bio, to be posted on the web site. Official paper ballots will be mailed to all registered Junior Chef members. Completed ballots should be returned, no later than December 12, to Chef Kevin Storm at Bellerive Country Club, 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. Vicki Davenport will canvas students at L’Ecole Culinaire for participation and selecting a liaison.
Other Activities
The 2009 Knowledge Bowl Team is gearing up. The first meeting was Sat, Nov 15. The next meeting will be Sat, Nov 22 at L’Ecole Culinaire. Contact Vicki Davenport at 314-324-7939 or at vicki.davenport@lecoleculinaire.com.
Doug Meckfessel, of Kuna Foodservice, offered to host a tour of their facilities in Dupo, IL for the Junior Members. The February general meeting will be held there.
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.
• Dec – no meeting held in December
• Jan 19, 2009 – Bellerive Country Club
• Feb 16 – Kuna Foodservice, Dupo, IL
• Mar 16 – location tbd
• Apr 20 – location tbd
• May 18 – location tbd
• Jun 15 – location tbd
• Jul 20 – location tbd
• Aug – no meeting held in August
• Sep 21 – location tbd
• Oct 19 – location tbd
• Nov 16 – location tbd
• Dec – no meeting held in December
Listed are activities that may be of particular interest to Junior Chapter members. Those requiring Junior Chapter volunteers are highlighted.
• Jan 19, 2009 – Annual Survivor Party
• 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, January 19, 4:30 pm at Bellerive Country Club. Be sure to attend.
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