Chef Kevin Storm

Greetings!  I hope this finds all of you enjoying your summer and managing to take a little time off!  What a great evening at The Country Club of St Albans last month!  Unfortunately, I was not able to make it, but from what I understand, Chef Michael Herr and his staff did a phenomenal job and the weather they ordered couldn’t have been more perfect.  Thanks so much to all the St Albans’ staff for welcoming our organization.

The St Louis Chefs de Cuisine Chef of the Year ballots are in the mail and, provided you are a dues-paying member, you should have your ballot soon.  Please take the time to fill it out and return it as soon as possible.  I would like to congratulate all of those in consideration and those who made the final ballot.  The chefs you will be voting on are Anthony Lyons, Brian Hardy and Charlie Rossi.  The two chefs that receive the most votes will compete at the Missouri Restaurant Association competition on October 19th.  It’s going to be a tough competition!  May the best chef win!  We will also have a category K and Cold Food Salon at this show.

Our purveyor picnic is August 16th at the Cardinals game.  The tickets will be sent out soon.  Tickets are available online for our members for $25 and will include a two hour food and reception at the pavilion.  I look forward to seeing you there! 

Also, I wanted to note that The All Missouri Chapter Latin conference is in September.  I encourage you to take a look at the information on our website.  They ask that you preregister soon as the hotel rooms are filling up quickly.

August 16

Purveyors Appreciation Day
Busch Stadium

St. Louis Cardinals vs San Diego Padres

Party starts at 11:15 am
Game starts at 1:15 pm

See details below

September 13 & 14

ACF Missouri Regional Conference
Columbia, MO

See details below

September 20, 2009

Chef's Wine Country BBQ
Mt. Pleasant Winery
5634 High Street
Augusta, MO 63332

October 18 & 19, 2009

November 8

2009 Chef of the Year
Award Gala and Dance
Ameristar Hotel Casino
St. Charles Riverfront

One Ameristar Boulevard
St Charles, MO 63301-0720
636.949.7777

2009 Chapter Meetings

Jan 19	Bellerive Country Club
Feb 16	Kuna Foodservice, Dupo IL
Mar 16	PFG Middendorf
Apr 20	The Gatesworth
May 18	Forest Park Community College
Jun 15	Sysco, St. Charles MO
Jul 20	St. Albans Country Club
Aug	no meeting due to  Purveyors Appreciation Day
Sep  13/14	held during  Regional Conference, Columbia MO
Oct 12	Westwood CC (date moved due to  conflict with MRA Innovation Show)
Nov 16	tbd
Dec	no meeting - Happy Holidays!

Click here to open Registration Form in a new window. Print it out, fill it in, and mail it to the address listed on the form.

Please note that reservations will NOT be accepted on-line.

Busch Stadium
700 Clark Street
St. Louis, MO 63102

Tailgate Party    11:15 a.m.
Baseball Game     1:15 p.m.
Cards vs. San Diego Padres

There will be free food and drink provided for two hours before the game in the food court plaza, which is the large open area behind left/center field. 

We have 75 tickets going to vendors, leaving 75 tickets for members.  The tickets are, of course, first-come, first-serve.  You will need your ticket and wrist band to get your food and drink.

Check-in with a Chefs de Cuisine member located immediately outside of GATE 4 on Clark Street between 11:00 a.m. - 1:00 p.m. to receive your tickets and wristbands. The pre-game food & beverage will be in the “Group Sales Corner” area of the ballpark, which is on the second floor at the corner of 8th and Clark. The seats are located in the outfield loge box area (Level 3 of the ballpark).

$25 per ticket, limit 4 tickets per member.

Tickets go on sale August 1st.

For Reservations, please call the Chef ’s Hotline
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.

Last May, Chef Lyons moved to Forest Hills, known as one of the most family-friendly and innovative clubs in the area. Forest Hills was opened in 1964 and now has 550 members. It has enhanced its strong golf reputation (with an 18-hole championship course and 9-hole executive course) by upgrading and expanding facilities and improving its culinary offerings; its 45,000-sq. ft. clubhouse can now handle banquets for 400.

Chef Lyons has already made an impact in his first few months at Forest Hills, as he’s helped to raise the club’s dining profile by ensuring greater food consistency and implementing a formal “Culinary Service” program. His considerable cooking skills, gained through being a coach of the St. Louis Junior Culinary Team for the American Culinary Federation, have also added an important component to the Forest Hills kitchen environment.

Anthony Lyons - Chef Profile

Current Position: Executive Chef, Forest Hills Country Club, St Louis, Mo.

Previous Experience:

• Executive Chef, Sunset Country Club, Sunset Hills, Mo.
• Executive Chef, The Racquet Club, St. Louis
• Chef de Cuisine, Country Club of St. Albans (Mo.)
• Sous Chef, Old Warson Country Club, Ladue, Mo.
• Chef de Cuisine, Kenwood Country Club, Cincinnati
• Executive Sous Chef, University Club, Brentwood, Mo.
• Sous Chef, Greenbriar Hills Country Club, Kirkwood, Mo.
• Sous Chef, Trappers Inn, Galway, Ireland
• Chef Tournant, Stonehenge Inn, Boston, Mass.
• Assistant Chef, Dromoland Castle, Clare, Ireland Education:
• Galway (Ireland) Regional Technical College Professional Affiliations:
• American Culinary Federation; coach of Junior Culinary Team, St. Louis Chapter
• St. Louis Chef de Cuisine
• Friends of James Beard

Fall Culinary Salon

The Fall Culinary Salon, sponsored by Kuna Foodservice, will be at Westport Plaza, in the Sheraton at The Lake, on Sunday October 18 and Monday October 19.

This year a new addition will be added to the format, The Chef of the Year Competition, where the top two of the three nominations from the ballot will compete for the Chef of the Year.  The Junior Chef of the Year will be determined by this “K category style” format as well.  There will be a 2 Chef Competition offered as well as a single man “K category” and cold food.  Anyone interested in competing in this event please contact Chef Brian Hardy in the very near future, as space is limited and spots fill up fast.

Chef of the Year Ballots

Chef of the Year ballots will be mailed out to your homes in the immediate future. When you receive your ballot for Chef of the Year nominations, please fill it out and return it promptly.

The process used to select Chef of the Year has changed. Chef Chris Desens headed up a committee to revamp the selection process and bring it more in line with national guidelines. The Board, at their July meeting, approved the committee’s recommended process.

Starting this year, the Board will nominate three candidates for Chef of the Year. Ballots will then be mailed to all voting members, asking them to select two candidates for further consideration. The top two vote getters will then compete in a K Category-style salon competition on October 19th, judged by three non-local-chapter ACF certified judges. The winner of the competition will become our Chefs de Cuisine Chef of the Year and will be recognized at our annual Chef of the Year dinner, to be held at Ameristar Casino on November 8th.

Similarly, for the Junior Chef of the Year, the Board has selected two candidates, who will also compete head-to-head in a salon competition on October 19th. The winner of the competition will become our Junior Chef of the Year.

Knowledge Bowl Team wins

National Championship

The Chefs de Cuisine' Knowledge Bowl Team won the  2009 Baron H. Galand Knowledge Bowl Championship at the ACF National Conference, held this past July in Orlando FL.  The team, coached by Chef Vicki Davenport, consists of:

• Jeremy Brown
• Meredith Frank
• Amanda Losh
• Erin Hoffman
• Richard Mueller

After winning the central regional conference this past spring, the team competed against the three other regional winning teams for the national championship.  The team won in dramatic fashion, with a first round loss in a double elimination competition, coming back undefeated to win the Championship.  Thanks to Vicki Davenport, coach, and the rest of the team for a great job and all the hard work.

This is the third time in the past four years that the Chefs de Cuisine Knowledge Bowl team has won the national championship, continuing evidence of the strong membership support for our various teams and events.

Congratulations, Team!

Individual members of Chefs de Cuisine were recognized with other awards, as well, at this years national conference:

• Chef John Bogacki was awarded The Good Faith Award from the AAC.

• Chef Kevin Storm was inducted into the American Academy of Chefs.

• Lynn Krause was awarded The ACF Humanitarian Award.

• The chapter was awarded The Little Oscar Award from The Chef and Child Foundation. Thanks to D’Aun Carrell for all her hard work with this worthy cause.

• Chef Wolfgang Bier, who has ties to St. Louis with his time at The St. Louis Club, was awarded the Hermann G. Rusch award for lifetime achievement by the ACF. 

Thanks to all of you for your efforts and hard work.  You make the organization proud!

Murabito Memorial Golf Tournament

This years golf tournament marks a new direction for the Chefs de Cuisine  annual golf tournament. The Board for the association voted to confer on this tournament a name change to “The Sebastian Murabito Memorial Golf Tournament”. The association will fund a portion of the proceeds each year to a Scholarship Fund in Seb’s name, to be used for educational endeavors for the association's professional members. What a great tribute to a gentleman who was always available to help this association in any way he could.

The days activities were marked by great weather for the golfers and terrific support by many of our members and our allied members, who made these proceeds available to establish this Memorial Fund. The tournament also was attended by Seb’s family and it was great to catch up with Sue, Cindy and Freddie; we thank them for sharing Seb with us.

Another great highlight of the day was the fantastic food prepared by our juniors under the direction of Brian Horton and his team. I thank everyone again for their continued support of this event and will look forward to next year's.

Sincerely,
Rich LaRose

General Meeting Minutes

 July 20, 2009

St. Albans Country Club

The meeting was opened with a prayer, followed by The Pledge of Allegiance.

Chef Storm was unavailable, so Chef Brian Hardy, vice president, led the meeting.

Chef Storm was meeting with Cleveland Ovens in Michigan, to work out a deal to purchase new ovens for competition and certification for the St. Louis Chefs de Cuisine.

Chef Brian called the General Meeting to order at 5:20pm.

Chef Brian thanked everyone for coming, as well as The Country Club of St. Albans, their board of governors, general manager, chef, and staff for their hospitality in hosting.

There were no professional guests to be introduced, and a quorum was not reached, so this meeting was for informational purposes only.

There was a correction to the June newsletter.  Joe Mueller announced in the June newsletter in the president’s report under upcoming events, the Wine Country BBQ was listed for September 27^th.  This was a misprint and the correct date is September 20^th as previously posted.

President Report

Brian Hardy, Vice President

Chef Storm attended the National Convention in Orlando Florida and wanted to report on the strong showing from the St. Louis chapter.

The Knowledge Bowl Team won the National Championship.  Joe Mueller introduced the team; Jeremy Brown, Meredith Frank, Amanda Losh, Erin Hoffman, and Richard Mueller.  Chef Joe called the team up to the front for a well deserved round of applause.

After winning the central regional conference the team competed against the three other regional winning teams for the national championship.  The team won in dramatic fashion with a first round loss in a double elimination competition, coming back undefeated to win the 2009 Baron H. Galand Knowledge Bowl Championship.  Thanks to Vicki Davenport, coach, and the rest of the team for a great job and all the hard work.

Chef John Bogacki was awarded The Good Faith Award from the AAC.

Chef Storm was inducted into the American Academy of Chefs.

Lynn Krause was awarded The ACF Humanitarian Award.

The chapter was awarded The Little Oscar Award from The Chef and Child Foundation. Thanks to D’Aun Carrell for all her hard work with this worthy cause.

Chef Wolfgang Bier, who has ties to St. Louis with his time at The St. Louis Club, was awarded the Hermann G. Rusch award for lifetime achievement by the ACF. 

Thanks to all for their efforts and hard work.  You make the organization proud.

Chef Storm wanted to report on the fact that he did not attend the Board of governor’s meeting at the conference due to his previous commitment with the All-Star Game in St. Louis, and therefore needed to be here to oversee that event.  The event is expected to raise upwards of 20,000 dollars for our organization.

Chef Tony Haacke spoke on the MLB All-Star event, reporting there were over 100 volunteers on Monday and over 70 on Tuesday.  The volunteers worked in tents at ballpark village to feed approximately 4,300 people, including entertainers such as Chuck Berry and Nelly.  There were 5 different food stations each representing a different area of St. Louis.  Chef Tony said it was a very impressive event and went very well. 

Chef Brian asked all the volunteers from the event to stand for a round of applause and a big thank you for all your hard work.  Chef Jeremy, from Busch Stadium, sent a letter to the organization thanking for all the support and hard work.  The letter will be posted on the website in the near future.

Chef Storm has asked Chef John to handle nominations for next year’s elections.

Anyone interested in running for, or knows of someone they would like to nominate to a board position please contact Chef John.

Upcoming Events

Chef of the Year Dinner will be November 8^th at Ameristar Casino.  The chef of the year committee is working hard to have ballots in the mail in the near future.

Purveyor’s appreciation day will be August 16^th at Busch Stadium. 

The September meeting will be the All Missouri Chapter Conference in Columbia, MO. hosted by Dan Pliska at the University Club on September 13^th and 14^th.  This mini conference will have a Latin cuisine theme and include guest chef speakers, multiple seminars, and educational demos.  Brochures will be in the mail in the near future.

The Wine Country BBQ will be Sun. September 20th.  We are looking for volunteers and silent auction items for this event, so anyone interested please contact Casey Shiller.  Any interested juniors please contact Brian Horton. 

The Fall Culinary Salon sponsored by Kuna Foodservice will be at Westport Plaza, in the Sheraton at The Lake on Sunday October 18^th and Monday October 19^th.  This year a new addition will be added to the format, The Chef of the Year Competition, where the top two of the three nominations from the ballot will compete for the chef of the year.  The junior chef of the year will be determined by this “K category style” format as well.  There will be a 2 Chef Competition offered as well as a single man “K category” and cold food.  Anyone interested in competing in this event please contact Chef Brian Hardy in the very near future as space is limited and spots fill up fast.

Reports

Brian Hardy, Vice President/Certification and Competition Chair – Certification and competition report was covered in the president’s report, with the announcement of the Fall Culinary Salon.

Tony Haacke, Junior Hot Foods Team/Membership Chair – Membership report, Chef Tony announced he has the forms available for potential juniors to sign up at the ACF membership discounted rate.  Please contact him if you are interested.

The junior team held tryouts at the end of May.  There are currently 7 team members who have been practicing together weekly.  They are in the early stages of preparing and are currently working on their skills portion of the competition.

John Bogacki, Education Foundation Chair – Chef John wanted to once again congratulate the Knowledge Bowl Team for winning the National Championship. 

Chef John also wanted to congratulate Chef Storm on his induction into the American Academy of Chefs.

As mentioned in the president’s report, Chef Storm has appointed Chef John to the nominations committee for next year’s board.  Anyone interested in serving on the nominations committee with Chef John, is interested in running, or has someone they would like to nominate please contact him.  The Education Foundation board has a meeting scheduled to determine the awarding of scholarships.  So for those that have turned in their applications by the June 30^th deadline, will be hearing from the foundation in the near future.

Brian Durbin, Apprenticeship – Chef Brian Hardy reported that Brian Horton will be finishing his 3 year apprenticeship in August, and will be graduating on time.  Brian has done a great job, has kept his log book up to date, and has challenged himself very well during his 3 years as an apprentice.  There are a couple more active apprentices, and we hope to keep them graduating on time.

Vicki Davenport, Knowledge Bowl – Chef Joe Mueller reported on the Knowledge Bowl Team during the president’s report. 

Brian Horton, Junior President – Nothing to report other than the juniors are very proud of the knowledge bowl team.

Chef Verdonkschot/Chef Reed Miller, Senior Chef Representative – No report

Madonna Bogacki, Chapter Coordinator – For those new members that may not be aware please log-in to the ACF Chefs de Cuisine website to confirm your correct information.  You log-in under your first initial and last name, and the default password is eggplant (which should be changed once you log-in for security reasons).  You can also register on-line as well as stay informed of all upcoming events and information. 

Please remember to register for the meetings by Friday afternoon so the count can be given to the host site for planning purposes.  The reservations for the July meeting were 35 on Friday, up to 51 on Saturday, and by Monday the reservations were up to 78.  Please understand the difficulty in trying to prepare for an event when the numbers fluctuate this much so close to the event date.  We need to make every effort to get our reservations in on time to give the host site the proper time to prepare for the event.

Joe Mueller, Secretary – No report

Old Business – None

New Business – Chef Reed Miller reported on his experiences at the Board of Governors Meeting at the 2009 National Convention, including dues, staffing, and budgets.  Chef Reed let everyone know it was a very interesting meeting and anyone interested in getting further details on this meeting please feel free to contact him for further discussion.

The meeting was adjourned by Chef Brian Hardy at 5:45pm.

Respectfully submitted by
Joe Mueller CEC
Secretary

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

© 2009 Chefs de Cuisine Association of St. Louis, Inc.   All rights reserved.

Support Those Who Support Us!

AB Foods LLC Allison Burgess #8 Terry Hill Lane St. Louis, MO 63131 314-692-8320 800-822-3100 aburgess@abfoodsllc.com www.matchmeats.com	Allen Division US Foodservice, St. Louis Tom Farrell 8543 Page Avenue St. Louis MO 63114 314-426-4100 800-888-4855 ext. 297 www.usfoodservice.com	Andre's Banquet Facilities John Armengol 4254 Telegraph Road St. Louis MO 63129 314-894-2622 www.andresbanquet.com
Bertarelli Cutlery John Bertarelli Frank Bertarelli 1927 Marconi St. Louis, MO 63110 314-664-4005 www.bertarellicutlery.com	Bob’s Seafood Bob Mepham 8660 Olive Street Road University City, MO 63132 314-993-4844	Consumers Meat Packing Co. Mike Galet 1301 Carson Drive Melrose Park, IL 60160 708-825-4363 www.consumerspacking.com
Dixon Seafood Jim Dixon Derek Stephens 1807 North Main Street East Peoria, IL 61611 800-373-1457 dereks@dixonsseafood.com www.dixonsseafood.com	Edward Don Co. Bill Tichacek 173 Snake River Dr O'Fallon Mo 63368 636-236-6611 billtichacek@don.com www.don.com	Ford Hotel Supply William Ford Christy Schlafly 2204 North Broadway St. Louis, MO 63102 314-231-8400 info@fordstl.com www.fordstl.com
Fox River Dairy Dan Probst Tim Probst Jim Probst 1754 Chase Drive Fenton, MO 63026 636-343-5110 foxriverdairy@sbcglobal.com www.foxriverdairy.com	Fresh Mushroom Farm, Inc. Joe Parato 2301 Cook Rd. P.O.Box 122 Imperial, MO 63052 636-464-0272 cj.parato@sbcglobal.net www.freshmushroomfarm.com	Gateway Foodservice Debbie Tankersley #7 Milpark Court Maryland Heights, MO 63043 314-429-3320
Gateway Proclean, Inc. Tommy Wohlgemuth 2081 Exchange Drive St. Charles, MO 63303 636-947-9191 www.gproclean.com	Geiger Kitchen Design Joe Geiger 5517 Mardel Avenue St. Louis, MO 63109 314-832-7441	Gordon Food Service Jerome Qualley 2210 South 7th Street St. Louis, MO 63104 314-776-4860 www.gfs.com
Holten Meat Company Rich LaRose 1682 Sauget Business Blvd. Sauget, IL 62206-1454 618-337-8400 rlarose@holtenmeat.com www.holtenmeat.com	Kaemmerlen Parts & Service Mike Szczuka 1539 South Kingshighway St. Louis, MO 63110 314-535-2222 www.kps-stl.com	Kern Meat Company Dennis Markwardt Matt Sherman 2225 Cherokee Street St. Louis, MO 63118 314-664-4467 matts@kernmeatco.com www.kernmeatco.com
Kuna Foodservice Chad Lombardo, Doug Meckfessel 704 Kuna Industrial Dr Dupo, IL 62239 618-286-4000 800-770-4228 www.kunafoodservice.com	Laclede Gas Company Kathleen Lavelle 720 Olive St. Louis, MO 63101 314-342-0874 klavelle@lacledegas.com www.lacledegas.com	Louisa Food Products Tom Baldetti 1918 Switzer Avenue St. Louis, MO 63136 314-868-3000
McCarthy Spice & Blends Margaret McCarthy 6757 Olive Blvd. St. Louis, MO 63130 314-725-1688 www.mccarthyspice.com	Missouri Beef Industry Council Melissa Albertson 2306 Bluff Creek Drive Columbia, MO 65201-3552 573-817-0899 ext.223 www.mobeef.org	Moore Food Distributors, Inc. Roger Clanton 9910 Page St. Louis, MO 63132 314-426-1300 www.moorefooddist.com
Need-A-Uniform Allen & Renee Gers 3126 Watson Road St. Louis, MO 63139 314-645-5400   M-F 9:30 - 5:00,   Sat.  9:00 - 2:00 www.need-a-uniform.com	Ole Tyme Produce Tom Butchart 92-94 Produce Row St. Louis, MO 63102 314-436-5010 www.oletyme.com	Osage Marketing Tim Kammeier 3908 South Old Hwy. 94 St. Charles, MO 63304 636-477-7294 tkammeier@osagemarketing.com www.osagemarketing.com
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	Sunfarm Produce John O'Brien 84 Produce Row St. Louis, MO 63102 314-241-1288 jobrien@sunfarmfs.com www.sunfarmfs.com	Sysco St. Louis John Pumphrey, Mike Welsh 3850 Mueller Road St. Charles, MO 63301 636-940-9230 www.syscostlouis.com
Trello Uniforms Dan Goszewski 2665 Scott Ave, Suite C St Louis, MO 63103 314-371-4100 dan@trellouniforms.com www.trellouniforms.com	United Fruit & Produce Susan Curran #51-77 Produce Row St Louis, MO 63102 314-621-9440 sreagan@unitedmo.com	US Foodservice Phil Earl 10850 Ambassador Blvd. St. Louis, MO 63132 314-991-3162   ext. 4381 1-800-848-1415   ext. 4315 www.usfoodservice.com
Yellow Tomato Import full service Restaurant/Food consulting firm Denys Robitaille 121 East Main Street Belleville, IL 62220 618-222-7922 robochef63@hotmail.com www.yellowtomatoimport.com	Place your ad here! Contact membership chair, Susie Judy, at susie.judy@lecoleculinaire.com

Restaurant Chef / Investment Partner

Belleville IL

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)

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

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.

To apply, go to the ECC web site at http://www.eastcentral.edu/admin/hr/how_to_apply.html

Elite Cuisine

Cooks and Chefs Needed

Elite Cuisine has just acquired Maritz, and is looking for a few good men and women to fill cook and chef roles.

Please send resumes to: HR-stl@Elitecuisinellc.com.

Chef Douglas McKee C.E.C.
Vice President of Culinary Development
Elite Cuisine
Office # 636-861-8499
Cell # 314-277-8131

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

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

---

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.

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

---

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.

Send resume to:

Rod Laurentius CEC
Sunset Country Club
9555 south Geyer Road
St. Louis Mo, 63127
rlaurentius@sunsetcountryclub.org

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 Club                                                                  9266 Clayton Road
                                                            St. Louis, MO 63124
                                                            bogeyclubstl@yahoo.com
                                                            P (314) 993-0161
                                                            F (314) 993-5677