There is no meeting in December.

We hope everyone has a joyous and safe holiday season and happy New Year! See you at the Survivor's Party on January 18th, tentatively schedueled at Westborough Country Club.

Monday, January 18, 2010

Annual Survivor's Party
and January Monthly Meeting

Westborough Country Club
(tentative location)

631 S. Berry Road
St.Louis, MO 63122
(just north of I-44, between Lindbergh and Rock Hill)

6:00 pm - 10:00 pm

Chefs de Cuisine Annual

Chef's Culinary Mardi Gras

Andre’s Banquet Center
4254 Telegraph Road
just 1/4 mile south from I-255/270

March 15, 2010

The annual

American Academy of Chefs Dinner

Upcoming Monthly Chapter Meetings

2010 Meeting Dates
Jan 18	Westborough Country Club (tentative)
Feb 15	location to be determined
Mar 15	location to be determined
Apr 19	location to be determined
May 17	location to be determined
Jun 21	location to be determined
Jul 19	location to be determined
Aug	no meeting due to  Purveyors Appreciation Day
Sep 20	location to be determined
Oct 18	location to be determined
Nov 15	location to be determined
Dec	no meeting - Happy Holidays!

New Officers for 2010-2011

At the Nov 16 meeting, the results of the election for new Chefs de Cuisine officers was announced. The new officers will assume their posts in January and will serve through 2010 and 2011.

The officers are:

• President -- Brian Hardy
• Vice-President -- Susan Judy
• Secretary -- Vicki Davenport
• Treasurer -- Casey Shiller

New Junior Officers Announced

Likewise, the new Junior officers were announced. They, too, will assume office in January and serve through the end of 2010. They are:

    • Jr President -- Jeremy Brown
    • Jr Vice-President -- Michelle Allender
    • Jr Secretary -- Richard Mueller

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

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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

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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