WOW!What a great turn out at the Wine Country BBQ!Over 500 tickets were sold and a great time was had by all.Even the weather cleared up enough for no one to get wet by the time the event started.I want to thank all of you that prepared food, helped before the event and came out to lend a hand.A special thanks to Casey Schiller, Chris Desens, Tom Maertz from PFG and Chad Lombardo from Kuna.This event would not have been such a great success without your help!
The Latin Summit was well attended by our chapter.There were over 150 attendees in all.I though it was well done.As with everything, it only gets better each time you do it!A special thanks to Daniel Pliska and The University Club for hosting.Our presenters at The Summit included Brian Hardy, Joe Mueller, Chris Desens, Jeremy Brown, and Alex Mitchell.Thank you for your time!I also presented that The Summit.
I wanted to list a few highlights for all of those who haven’t had the opportunity to attend all the meetings since we didn’t have a State of the Chapter meeting.We have had a great year thus far!
·We have over 300 members including all categories
·We had over 75 volunteers for the All-Star Game
·We now have a “cook off” for Chef of the Year (Oct 19th this year)
·We purchased four new Cleveland ovens for competitions with the help of our fundraising efforts
·We have had all of the fundraising events this year and continue to have good success
·We helped put together the Latin Summit and hope to have an “All Missouri” chapter meeting every other year
·We will have 2 certification tests and 2 competitions this year.
·We had eight members pass practical certification in the spring
·We had ten members medal in the spring competition
·We have a knowledge bowl team that are the National Champions
·We had a member up for Regional Chef of the Year
·We had a member up for Educator of the year
·We had a student hot food team compete at Regional’s
·Our chapter won an award for Chapter of the Year runner-up
·Chef and Child won a little Oscar for Central Region
·Chef John Bogacki won the Good Taste award from the AAC
·We have 14 members in the AAC
·We will have four dinner meetings this year including one in October
·We had our vendor appreciation picnic at the Cardinals game (2nd year in a row)
·We will host our Chef of the Year Dinner Dance at the Ameristar (2nd year in a row)
I would like to extend my thanks to all of those I have worked with over the last two years.I could not have done it without you!This continues to be an ACF Chapter that puts food first and I am proud to say I am a member.I hope you say the same.Our next meeting is at Westwood Country Club on October 12th.It is a dinner meeting.Please make your reservation early.
The reason the dinner meeting is a week early is because we have our fall competition sponsored by Kuna Oct 18th and 19th.There is still space to sign up for category K and the two chef team challenge.Contact Brian Hardy if you are interested.The Chef of the Year competition will be Oct 19th.Both events are being held at the MRA Innovations Show at the Sheraton Hotel in West Port Plaza.
An All-Missouri ACF Chapter Conference, hosted by Chef Daniel Pliska at the University Club, will be held in Columbia, MO on September 13 and 14.This mini-conference will have a Latin cuisine theme and include guest chef speakers, multiple seminars, and educational demos. Please plan on attending.
This meeting will replace our normal monthly meeting.
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.
Come join some of St. Louis’ best chefs as they serve up their favorite dishes for charity.
The 2009 Chefs Wine Country BBQ, a fundraiser presented by the Chefs de Cuisine Association of St. Louis, will benefit the Chefs de Cuisine Education Foundation and ACF Chef and Child Foundation.
More than 30 top chefs from St. Louis private clubs and restaurants will prepare hors d’oeuvres, vegetables, fish, meats and desserts for guests to sample in a tapas-style setting at Mount Pleasant Winery. Wine selections to complement each meal will be available for purchase. A silent auction will be held as well.
If you make your reservations before September 1st, tickets are only $45 per person and reserved seating is available for $50 per person. After September 1st, tickets are $50 per person and reserved seating is available for $55 per person. In honor of Mount Pleasant's 150th Anniversary, all Chefs Barbeque guests who sign-up before September 1st will receive a 20% coupon to be used that day for all winery take home purchases.
Don’t delay! This event sells out every year.
For Reservations, please call the Mount Pleasant Winery
800-467-WINE
or click here to visit their website.
Please note that all credit card payments made on their website are final.
The Fall Culinary Salon, sponsored by Kuna Foodservice, will be at WestportPlaza, 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.
Nominations for Chefs de Cuisine officers, for the term of 2010 - 2011, are now being accepted.
Chef John Bogacki is chairing the nominations committee. Anyone wishing to participate on the committee may contact John.
Nominations will be accepted for the offices of:
• President
• Vice-President
• Secretary
• Treasurer
If you would like to nominate someone for an office, please contact John Bogacki. Nominations will be accepted through September 30.
Ballots will be mailed to all registered (i.e. dues paid up) members in late October. The elected officers will assume their posts in January, 2010 and serve for 2 years.
Contact John at 432-2315, ext. 227 for nominations or for participating on the committee.
(Editor's note: The trade magazine, Club and Resort Business, recently published an article on Chef Anthony Lyons, from which we have taken excerpts. The full article can be found at http://www.clubandresortbusiness.com/article/7570.)
Anthony Lyons, Executive Chef of Forest Hills Country Club in Chesterfield, Mo. (suburban St. Louis), first came to the U.S. in the early 1990s from a small village in County Tipperary in Ireland. His goal of becoming a top club chef eventually led him to the St. Louis area, where he’s worked his way up through culinary positions at several of the region’s leading private properties.
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
Well this summer has been a crazy busy time for many of us and it seems to just keep getting busier with the holiday season right around the corner.The next big event for our chapter is the Wine Country BBQ in September. We are looking for donations for the auctions. If you would like more information on donating, please email Michelle at michelle_allender@yahoo.com. The auction proceeds will go towards sending the Jr. Knowledge Bowl and Hot Food teams to competitions.Please show these teams your support.
Also in September, the chapter meeting will be held during the MO Regional Conference in Columbia, MO September 13 – 14; we hope that some of you will be able to make it.
We would also like to send out congratulations to Brian Horton and Michelle Allender for being nominated to compete for Jr. Chef of the Year at the Fall Salon.Good luck to both of them.
With that it’s a reminder that nominations for the 2010 Jr. Board are just around the corner, so start thinking about who you would like to be on the next board and whether you want to be one of the board members.
We’re looking forward to seeing you at the Wine Country BBQ on September 20th; it’ll be a good time!
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
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Steven Becker Fine Dining 