Happy New Year!! I hope you all enjoyed your holiday season and found a few hours to spend some quality time with your families. As the New Year begins there are many things coming up. The Survivor Party is at Bellerive Country Club on Jan 19th. The meeting begins at 5:00 pm and dinner is at 6:00 pm. The cost is $30 per person. Please make a reservation by calling the hotline or making them online. I look forward to seeing you.
Charlie Rossi is taking over as the Program Education Chairperson. Because of this, Michael Lamping will be taking over as Sergeant of Arms.
We wish Chef Paul Kampff well as he recovers from his knee surgery. Also, please wish him luck as he competes for Central Regional Chef of the Year in February in Schaumburg, IL at the ACF Central Regional Conference. Speaking of the conference, I strongly encourage all of you to attend. The Knowledge Bowl Team and the Junior Hot Food Team will also be competing. It would be nice to have you there to cheer them on as well.
Good Luck and Congratulations to Chef Rob Hertel who has been nominated for the educator of the year Award at the Central Regional Conference.
Congratulations to the new Junior Board. The winners are Brian Horton as President, Jeremy Brown as Vice President, and Michelle Allender as Secretary.
St. Louis Chefs De Cuisine Education Foundation hosts their annual
Chefs’ Culinary Mardi Gras
Andre’s Banquet Center,
4254 Telegraph Road
Sunday, February 8, 2009
6:00 P.M. – 10:00 P.M.
We are cordially inviting you and your guests to this culinary extravaganza. The cost of admission is $35.00 per person. Junior members of the organization and one guest will be charged $25.00 per person. All proceeds will be used to fund culinary arts scholarships and junior culinary competitions.
Admission includes open bar, music, dancing, Mardi Gras culinary extravaganza and an evening of fun! Mardi Gras costumes are encouraged as there will be prizes for the top three costumes. First prize will be two tickets to the American Academy of Chefs Dinner on Monday evening March 9, 2009 hosted by Executive Chef Anthony Haacke at the Racket Club St. Louis.
Please submit your reservations by January 25, 2009. No tickets will be issued this year for the event. The first 300 paid reservations will be admitted. Please remit your payment to (on-line reservations will not be accepted):
St. Louis Chefs De Cuisine Education Foundation
P.O. Box 510301
St. Louis, MO 63151
Any assistance you can provide in the way of time, talent, expertise, food donations or items for the silent auction will be greatly appreciated. Contact Marianela McInturff at 636-219-1503 for any contributions. Your continued support in all of our events is greatly appreciated.
• Junior Chefs meeting begins at 4:30 pm
• General meeting will be at 5:00 pm
• Survival Party follows at around 5:45 pm
Seating is limited. $30.00 for Active members, Guests and Junior 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.
Chefs de Cuisine Annual
Chef's Culinary Mardi Gras
Sunday, February 8, 2009
6:00 pm - 10:00 pm
Andre’s Banquet Center
4254 Telegraph Road
just 1/4 mile south from I-255/270
The cost of admission is $30.00 per person. Junior members of the organization and one guest will be charged $25.00 per person. All proceeds will be used to fund culinary arts scholarships and junior culinary competitions.
Please submit your reservations by January 25, 2009. No tickets will be issued this year for the event. The first 300 paid reservations will be admitted. Please remit your payment to (on-line reservations will not be accepted):
St. Louis Chefs De Cuisine Education Foundation
P.O. Box 510301
St. Louis, MO 63151
February Chapter Meeting
Monday, February 16, 2009
Kuna Foodservice
498 Bussen Underground Road
St.Louis, MO 63129
(just SE of I-270/1-255 and Telegraph Road)
Hosted by Doug Meckfessel
• Junior Chefs meeting begins at 4:30 pm
• General meeting will be at 5:00 pm
$5.00 for Active and Junior 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.
Save These Dates:
March 9, 2009
American Academy of Chefs Dinner
The Racquet Club (St. Louis)
June 1, 2009
Sebastian Murabito Golf tournament
Pevely Farms Golf Club
400 Lewis Road
St. Louis, MO 63025
(near I-44, exit 266)
August 16 or 23
Purveyors Appreciation Day
location to be determined
September 20, 2009
Chef's Wine Country BBQ
Mt. Pleasant Winery
5634 High Street
Augusta, MO 63332
November 1 or 8
Chef of the Year Dinner Dance
location to be determined
2009 Chapter Meetings
March 16
April 20
May 18
June 15
July 20
September 21
October 19
November 16
The results of the elections for the 2009 Junior Officers are in. Paper ballots were mailed to the ~90 registered Junior members and 19 ballots returned.
The officers for 2009 are:
• President – Brian Horton
• Vice-President – Jeremy Brown
• Secretary – Michelle Allender
They will assume their posts effective the January 19 meeting.
Chef Paul Sheridan, of the Holiday Inn in Eureka and member of the St. Louis Chefs de Cuisine Association, passed away on Friday, January 9. Paul had just dropped his daughter off at a sporting practice when he died. He has been a fixture at the Holiday Inn for over 12 years, a long time member of the Chefs de Cuisine, and member of East Central College Culinary Arts Advisory Council. He leaves a wife and two children.
Our thoughts and prayers are with Paul and his family.
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