Well, this is it, my last president’s message of my term.As I write I think of goals.Goals I had for the organization come to mind first.We have had a great two years thanks to all the hard work and dedication of all of you.We have sent a St Louis Junior Team to the Culinary Olympics, revamped the Chef of the Year process to be more conducive to the Regional and National competition, helped make the All-Star game a success for St Louis, had two Knowledge Bowl teams win National Championships, received an Achievement award for our chapter, have certified members, held competitions and so much more.
We have a wonderful organization; in my opinion, the best in the country.I can’t stop thinking of how great we will be in the years to come.I am confident the new president, Brian Hardy and the board will work hard as ever to achieve their goals and the goals set by the past boards.We have many exciting things happening in the year to come.Jeremy Brown has been chosen as a candidate for National Student Culinarian of the Year.I have been nominated as a candidate for National Chef of the Year and will do my best to represent the St Louis Chefs de Cuisine in March at the Regional Conference.
My goal for all of you is to continue to grow in this crazy career you have chosen.Please continue to educate yourself by attending conferences and competitions.We have survived the holidays once again and will celebrating the New Year together at Westborough Country Club on Jan 18th at the Annual Survivor Party.The meeting will be held at 5pm with the swearing in the new officers with the reception to begin at 6pm.The cost is $30 per person.The host chef is Rich Kraus and I am sure we will have a fantastic time.
The ACF Kansas City Chef's Association will be hosting a practical exam for certification on January 16, 2010. There are only 8 slots available for this day, so if you are interested please sign up through this link:
The Independence Center, a St. Louis-based nonprofit organization, is seeking donations of new and gently used kitchen and dining equipment, including - VERY LARGE pots and skillets, serving spoons, knives, napkins and dishwasher safe plastic cups.
Independence Center provides jobs, housing, educational opportunities andsocialization for adults living in the St. Louis area with major mental illnesses. The Center has an average daily attendance of 240 people each day and their kitchen staff serve over 100 lunches each week day. Ninety percent of their program participants live below the federal poverty level (under $11,000 annually) and the Center insures that its particpants receive a well balanced and nutritious lunch including an entree, two sides, a desert and drink for less than $3.00.
If you are interested in making a donation or would just like to learn more about the Center, please contact:
Lynn Huelsmann, Director of Development at 314-880-5404 or lhuelsmann@independencecenter.org.
Andre’s Banquet Center
4254 Telegraph Road
just 1/4 mile south from I-255/270
We are cordially inviting you and your guests to this culinary extravaganza. The cost of admission is $35.00 per person. Junior members of the organization and one guest will be charged $25.00 per person. All proceeds will be used to fund culinary arts scholarships and junior culinary competitions.
Admission includes open bar, music, dancing, Mardi Gras culinary extravaganza and an evening of fun! Mardi Gras costumes are encouraged as there will be prizes for the top three costumes. First prize will b e 2 tickets to the American Academy of Chefs Dinner.
Please submit your reservations by January 17, 2010. No tickets will be issued this year for the event. The first 300 paid reservations will be admitted. Please make your payment payable to:
St. Louis Chefs De Cuisine Education Foundation
Mail your payment to:
Racquet Club St. Louis
Attn: Chef Tony Haacke
476 N. Kingshighway
St. Louis, MO 63108
Any assistance you can provide in the way of time, talent, expertise, food donations or items for the silent auction will be greatly appreciated. Contact Anthony Haacke at 314-361-2100 or Joe Mueller at 314-302-9286 for any contributions. Your continued support in all of our events is greatly appreciated.
2010 ACF Central Regional Conference
March 26 - 28, 2010
Indianapolis, IN
Announcing the 2010 Regional Conference Registration Rewards for ACF Members
Members in good standing can take advantage of these outstanding regional conference registration discounts.
GOOD DEAL - Member Rewards
ACF members receive a significant discount off the cost of a regular and on-site Full Registration!
$475 for Culinarian, Professional Culinarian and Allied/Associate members
$425 for Seniors, Juniors and Students
Regular and on-site rate for non-members is $575.
BETTER DEAL - Early Registration Rewards
Purchase a FULL REGISTRATION before the Early Registration Deadline and save more:
$375 for Culinarian, Professional Culinarian and Allied/Associate members—a savings of $100!
$325 for Seniors, Juniors and Students—a savings of $100!
BEST DEAL - Rooms and Registration Rewards
Stay a minimum of three nights at the official conference hotel and your savings increase when you purchase a full registration before the Early Registration Deadline. These are our lowest rates ever and are offered only to ACF members in good standing!
$300 for Culinarian, Professional Culinarian and Allied/Associate members—a savings of $175!
$260 for Seniors, Juniors and Students—a savings of $165!
Your ACF Membership is more valuable than ever!
Early Registration Deadline for Central Region Conference
March 1, 2010
Click the box below to visit the conference webpage. Save!
The ACF National Convention & Trade Show is attended by culinarians from all walks who travel across the U.S. to stay current on the latest in food industry trends, witnessing educational seminars and cooking demonstrations by some of the nation’s top culinary talents. Recent presenters have included Patrick O’Connell, Charlie Trotter, Lorena Garcia, Martin Yan, Ann Cooper, John Folse and others.
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
ServSafe classes are offered on the 3rd Monday of every month. The next claases are:
• Monday, January 18, 2010
• Monday, February 15, 2010
Also a TIPS Alcohol Training is being offered on
Monday, February 22, 2010.
Registration begins at 8:45 am. All classes are held at:
The Corner Coffee House
100 N Florissant Rd
Ferguson, MO 63135
Visit www.hdateam.com for additional details. Seats are limited to a first-come, first-serve basis. To register, please contact Paul Wittwer at 314-560-2418 or via e-mail @pwitwer@pfgc.com
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.
Seating is limited. $30.00 for Active members, Guests, and Junior members.
The Independence Center, a St. Louis-based nonprofit organization, is seeking donations of new and gently used kitchen and dining equipment, including - VERY LARGE pots and skillets, serving spoons, knives, napkins and dishwasher safe plastic cups.
• Jr President -- Jeremy Brown
Steven Becker Fine Dining