The year is almost half over, how time flies. I am sure we are all gearing up for the busy summer months ahead. The economy looks as though it’s showing some signs of recovery, which is good news for all of us.
I would like to thank Chef Brian Hardy, Joe Mueller and staff at the Gatesworth for hosting what was a great evening of friends, food and drink in there new wing. They had over one hundred members and guests show up for the meeting and dinner. What a great turn out! Although I did not get there until late, Bellerive hosted the CMAA dinner that evening, I believe everyone enjoyed themselves.
We have a lot of events scheduled for the summer months and I hope you can participate in some if not all of them. First we have our next meeting at FPCC on May 18th. It will be a cupping put on by our friends at Ronnoco Coffee; please make your reservation soon. Next is the golf tournament on June 1st. This will be the 1st Annual Sebastian Murabito Memorial Golf Tournament. If you haven’t signed up yet, please do so via the website. It’s filling up fast! The tournament will include golf, lunch and heavy hors d'oeuvres prepared by the junior chefs.
Please remember to vote for our national officers. It’s your chance to be heard. The ballots are in the mail and should be in your mail box soon so please vote! It’s important to our Federations future. Our June meeting will be at Sysco. Glazer Wine and Spirits is doing the education on food and wine pairing and menu planning. More details will follow. July will be the National Conventions held in Orlando, July 10th through the 14th. Hope to see you there to cheer on our Knowledge Bowl Team.
Congratulations to
Kevin Taylor, St. Louis Country Club,
who recently won a regional Jeunes Commis award
at a competition sponsored by
La Chaîne des Rôtisseurs!
He will compete at the National competition in Scottsdale, AZ. The Chapter is very proud of him and his coach, and wishes him the best of luck at the National Competition.
The 1st annual
Chefs de Cuisine
Sebastian Murabito
Memorial
Golf Tournament
(formerly the Bon Appe-tee Tournament)
is being held
Monday, June 1, 2009
Pevely Farms Golf Club
400 Lewis Road
St. Louis MO 63025
(near I-44 at Exit #266)
This is a
Four Man Scramble
Golf Tournament
Schedule of Events
7:30 am - 9:00 am
Continental Breakfast
Registration
Driving Range Open
9:00 am
Tournament Play Begins
Shotgun Start
10:30 am - 12:00 pm Noon
Lunch Served @ Turn
2:00 pm
Heavy Hors d'oeuvres
& Awards
Fellow Golfers, Members and Friends:
This year’s tournament will represent the beginning of the Sebastian Murabito Memorial Golf Tournament. As many of you know, Sebastian (Porky) was a dedicated long time member of this association. It is out of respect of his constant participation and dedication in so many of this Association’s fund raising events that we dedicate this tournament to him. I am sure that many of you remember, just a few short years ago, how important this tournament was and the enjoyment it brought to him. In addition, we are dedicating the proceeds for a scholarship fund in his name to support the needs of young culinarians.
Please plan to contribute to this annual Chef's Fund Raiser by playing in our tournament, donating attendance prizes, sponsoring a hole, or doing all three. Make you reservations early because we are limited to a finite number of players.
You can register for the tournament at one of four different levels:
General Meeting Minutes
Monday, April 20, 2009
The Gatesworth
The Invocation was lead by Mike Welsh, followed by the Pledge of Allegiance. Tthe meeting was officially opened by Chef Chris Desens, in place of President Kevin Storm and Vice President Brian Hardy.
Many thanks were issued to The Gatesworth, Bob Leonard, and Chef Brian Hardy, CEC, for hosting the Dinner Meeting. The dinner was the first event ever held in the West Wing Expansion.
There was no quorum, so the meeting was informational only.
Chair Reports
Vice President and Certification
Chair Brian Hardy had no report as he was busy in the kitchen preparing for dinner.
Program and Continuing Education Chair
Charlie Rossi had no report.
Junior Team Chair
Tony Haacke reported there will be an informational session at the May 18th meeting regarding the Junior Team tryouts. Any junior chef interesting in trying out for the team should plan to attend this meeting so they will be prepared for tryouts. The tryouts are tentatively scheduled for May 29th at L’Ecole Culinaire, but it is still to be confirmed.
Membership Chair
Tony Haacke is finishing up collecting Associate Member dues and turned in a check to Chef Casey today. Chad Lombardo, Associate Member Chair asked all Associate Members to check their listing in the newsletter to make sure that the address is current so you can continue to receive information about meetings and dues renewals. Chef Chris added that Associate Members are a vital part of the organization and we appreciate their continued support even in this time of economic hardships.
Educational Foundation Chair
John Bogacki reported there was a Board meeting last week to review the state of the Educational Foundation. The Mardi Gras event was very successful financially and will be the biggest fundraiser of the year. The Academy Dinner hosted by The Racquet Club and Chef Tony Haacke was superb. Congratulations again to Christy Schlafly on becoming a National Honorary Member.
Apprenticeship Chair
Brian Durbin said there is a sign up sheet at the registration desk for anyone interested in learning more about the Apprenticeship program. There was one young man in attendance who was very interested in signing up for an Apprenticeship. Chef Chris asked everyone who has been an apprentice or housed an apprentice to raise their hand—there were many members who have been involved in the Apprenticeship program.
Knowledge Bowl Chair
Vicki Davenport reports that the Knowledge Bowl is back at work preparing for their fourth consecutive trip to the National Competition. The team is asking our Associate membership for assistance with Corporate Sponsorships to offset the team’s travel expenses. Chef John Bogacki wanted to stress that this is our Chapter’s fourth consecutive appearance at the National Championship. This is quite an accomplishment for our Chapter and for our team members and coaches. Chef Chris added his thanks to the hard working coaches and our dedicated team members.
Senior Chefs Chair
Chef Jan Verdonkschot is glad to be here and Chef Chris added how glad the Chapter is to have him back.
Treasurer
Casey Shiller noted that the Chapter now can process credit cards at events and meetings on-site.
President’s Report
In Chef Storm's absence, Chef Chris Desens gave the following report:
• Phil Nekic of Bob’s Seafood, Brian Horton of The Gatesworth, and Bob Leonard also of The Gatesworth all lost their father’s recently. Please keep them in your prayers.
• Kevin Taylor of St. Louis Country Club and a member of the US Olympic Youth Team recently won the regional Chaine de Rotisseurs Jeune Commis competition. He will compete at the National competition in Scottsdale, AZ. The Chapter is very proud of him and his coach and wishes him the best of luck at the National Competition.
• The ACF will soon be conducting the re-certification of St. Louis Community College at Forest Park as well as our Apprenticeship program.
• Next Monday, April 27, is the Edgewood Chefs’ Night Out at Sunset Country Club. That evening will also be Chef Anthony Lyons last night at Sunset Country Club as he will be moving to Forest Hills Country Club. Chef Tony announced that Chef Rod Laurentius has accepted the Executive Chef position at Sunset Country Club and that Rod and his wife, Christine, will soon be returning to St. Louis.
• There will be a Regional Conference in Columbia, MO, September 13th and 14th. Chapters from St. Louis, Kansas City, Springfield, and Columbia will participate. Chef Chris encouraged all members to try to attend as there will be many educational seminars as well as it’s a good opportunity for networking.
• The next meeting will be May 18th at Forest Park and the educational portion will be a Cupping sponsored by Ronnoco Coffee.
• The St. Louis Chefs Wine Country BBQ will be Sunday, September 20th at Mount Pleasant Winery.
• The Golf Tournament will be held in honor of Chef Sebastian Murabito on June 1st at Pevely Farms. Chairman Rich LaRose is still looking for a few more teams.
New Business
There was no new business.
Meeting was adjourned by Chef Chris.
Respectfully submitted by Vicki Davenport for Joe Mueller.
Junior Chefs De Cuisine
April Meeting Minutes
The Gatesworth
Meeting opened at 4:40pm by Michelle Allender
May Meeting
For the next meeting, the coaches for the Junior Hot Food Team will be hosting a Hot Food seminar to inform any interested parties about the Hot Food Team. Try outs for the team are just around the corner and anyone who is interested in trying out or just curious about the team should come to the meeting, May 20th at Forest Park Community College. This half, our presentation will consist of three demonstrations of skills that the team will perform when competing. This will be a fun and informative time, so be sure to ask off from work for the next meeting.
Tour of G&W Sausage Co.
The Junior board is putting together a tour of G & W Sausage Co. for the junior members in May. The date is not final yet, but as soon as we have the finalized information will we send out an email to everyone.
Golf Tournament
The time to really flex the junior culinary muscles is just around the corner. Monday, June 1st is the Golf Tournament and the junior members are responsible for preparing the food for the event. This means that we are in need of volunteers, the more the merrier. We have prep days set up with Forest Park Community College to use their kitchen on Saturday, May 30th and Sunday, May 31st from 9am to 3pm to work on all of our prep. We will need volunteers for both prep days and also on Monday June 1st to work the actual golf tournament. If you would like to volunteer please contact Michelle Allender at michelle_allender@yahoo.com or 314-452-9390. Even if you can only give an hour of your time it will be appreciated.
The meeting was closed at 4:45pm by Michelle Allender and handed over to Chef Durbin for the Apprenticeship Meet and Greet.
The Board would like to thank those who volunteered at the April Meeting at The Gatesworth. The whole Gatesworth crew appreciated the help, we couldn’t have done it without you all.
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
Steven Becker Fine Dining