WOW!!!What a wonderful time had at Mardi Gras!If you weren’t there, you missed some great food, great friends and a great time.I would like to thank Chef Tony Haacke and Chef Joe Mueller for chairing the event and all that assisted them!The new format of a “Dine-Around” went over very well and all enjoyed the event. We raised over $5,000.00 at the silent auction for the Junior Culinary Competition fund and I would like to thank Chef Vicki Davenport and Chef Tom Balk for running the auction with the assistance of the Junior Culinary Teams.
Our February meeting was at PFG Middendorf and featured a seminar by Chef Chris Desens on Competition and Certification Testing.Chef Chris did a wonderful job as the presentation was extremely educational and informative. I would like to thank Tom Maertz, everyone from PFG Middendorf and Rich Larose from Holten Meats for all of their hospitality after the meeting.We enjoyed a tasting of PFG products along with refreshments.It was a nice time to talk and enjoy the camaraderie of this chapter.
As we continue to move forward, Chefs Chris Desens and Anthony Lyons have been busy putting together our annual calendar, keeping the focus on food and education.We will continue to send out e-mails and update the website as dates and events are finalized.There will be a Spring Certification/Competition on March 6th and 7th at L’ Ecole Culinaire.Anyone interested in taking the test or competing in the future should come by and observe the event.
Our next event will be the American Academy of Chefs Dinner at Forest Hills Country Club on March 15, 2010.Invitation have been sent out and reservations are limited to the first 100 guests, so be sure to respond soon.You do not want to miss out on what is sure to me an amazing evening of food, wine and friendship.
I look forward to seeing all of you in the very near future!
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.
The mission of the ACF Chef and Child Foundation is “To educate children and families in understanding proper nutrition through community-based initiatives led by the American Culinary Federation chef members, and to be the voice of the culinary industry in its fight against childhood hunger, malnutrition and obesity.”
Here in St. Louis, D'Aun Carrell, PhD. CCC runs the Chef and Child program. Her emphasis is on education in the science of nutrition beginning as early as possible. The parents are a child’s first line of defense, so naturally education begins there. Second line of defense are teachers, usually beginning in Head Start. By the time a child is 12 years of age, just entering middle school, all nutritional information concerning proper diet, adequate exercise and all the benefits is in place. This very carefully introduced nutritional education provides the base on which the child may make decisions affecting a healthy mind and body.
The Chefs de Cuisine of St. Louis partners with Operation Frontline, Healthy Youth Partnership, Missouri Health Foundation and The Nutrition Network of Missouri bringing chefs and children together creating good health through cooking. The in-school workshop “Food with Family and Friends” provides a comprehensive curriculum using proper cooking methods, use of kitchen tools and balanced menu development creating an event celebrating good health with family and friends. Chefs, teachers and parents participate with children to create this event.
For more information on this program, or advise on addressing the diseases caused by malnutrition please contact Chef D'Aun Carrell at dac1940@earthlink.net for further information.
2010 Knowledge Bowl Team
The Chefs de Cuisine's Knowledge Bowl Team has had a remarkable run the last several years, winning 3 national championships in the last 4 years. Not surprisingly, this success comes from lots of hard work and preparation by the team members and the coaches. This year's team has 3 members returning from last year's national championship team and two new members.
The Baron H. Galand Culinary Knowledge Bowl competition is held every year at the ACF national convention, which is being held this year in Anaheim, California in August. To get to the national competition, our team must win at the ACF Regional Conference, being held next month, March 26 - 28, in Indianapolis.
This year's team consists of:
• Jeremy Brown
• Kendra Couch
• Meredith Frank
• Jessica Grove
• Richard Mueller
The coaches for 2010 are Vicki Davenport and Tom Balk.
Jeremy Brown is currently enrolled in his second year at St. Louis Community College Forest Park working toward his Associate’s degree in Applied Science in Culinary Arts. Jeremy Brown is currently employed and an apprentice at The Gatesworth at One McKnight Place. Jeremy is actively involved in competitions including: : apprenticing for the gold medal winners of the two man Buckhead Beef Challenge Competition in Fall of 2008, receiving a silver medal in his first K Category Competition in the Spring of 2009, then awarded First place silver in the October 2009 Fall Salon. Jeremy was also part of the 2009 Baron H. Galand Culinary Knowledge Bowl 2009 National Championship team.
Kendra Couch is in her final year at St. Louis Community College at Forest Park, studying in the Hospitality program. She was a team member of the Forest Park student hot foods team that competed in the PFG Middendorf sponsored competition this past December. She is an active Junior member and currently works at The Gatesworth. This is her first year participating in Knowledge Bowl.
Meredith Frank has been an ACF Junior member since May of 2008. She is currently enrolled at St. Louis Community College at Forest Park studying in the Hospitality Program and was a part of the Forest Park student hot foods team that competed in the PFG Middendorf sponsored event in December. She works at both Racquet Club Ladue and Westwood Country Club. She is a returning member on this year’s Knowledge Bowl team.
Jessica Grove has been an ACF Junior member since August 2009. She is currently enrolled at St. Louis Community College at Forest Park pursuing an Associates degree in Applied Sciences for Baking and Pastry Arts. This is her first year as a Knowledge Bowl team member.
Richard Mueller is a student at St. Louis Community College at Forest Park, where he is in his final semester and will graduate with 3 associate’s degree in applied science: Culinary Arts, Baking and Pastry Arts, and Hotel and Restaurant Management. Richard is also is a member Of Phi Theta Kappa, and was accepted into the “Who’s who of American Junior Colleges” in 2008. He has been involved with the St. Louis Chefs de Cuisine since 2006 and is currently involved with the junior board as secretary. He was a member of the 2009 National Champion Baron H. Galand knowledge bowl team. Richard competed for his first time in the 2009 Fall K-Category Culinary salon and received a bronze medal. He is currently working under Executive Chef Brian Hardy at The Gatesworth at One McKnight Place.
Committee Chairs
With the new officers assuming their positions last month, we thought this would be a good time to re-introduce the committee chairs and their functions.
The St. Louis Chefs de Cuisine is a highly active chapter, with members who help us grow and develop through the programs and activities listed below. If you are interested in helping with any of these activities, please contact the appropriate committee chair.
Apprenticeship
The Apprenticeship Program provides on-the-job training combined with technical classroom instruction. The program allows individuals the ability to work full-time under a certified supervising chef while simultaneously enrolled in an accredited culinary program.
Associate Members & Purveyors
The Associate Members work together to support the goals and activities of the Chefs de Cuisine. They frequently host meetings and provide educational programs.
Culinary Arts / Certification
The Culinary Arts and Certification committee plans, organizes and implements ACF-certified competitions and ACF certification testing.
Educational Foundation
The Education Foundation is a separate not-for-profit organization that raises funds to provide education scholarships to junior and professional chefs and to fund the training and travel of chapter-sponsored competitive culinary teams.
Fundraising
The Fundraising committee develops and implements various fundraising opportunities, such as the annual Sebastian Murabito Golf Tournament.
Chair:
Rich LaRose rblarose@mchsi.com
Junior Chefs
The Junior Chefs provides networking and volunteer opportunities for culinary program students and chefs with less than 3 years experience.
Junior Culinary Hot-Food Team
The Junior Culinary Hot-Food Team consists of Junior Chefs who develop their practical culinary skills and compete in regional competitions, with the goal to compete nationally and internationally.
Knowledge Bowl
The Knowledge Bowl Team consists of Junior Chefs who develop their knowledge of the culinary arts and compete in regional competitions, with the goal to compete nationally.
Co-Chairs:
Vicki Davenport vickaged@hotmail.com
Tom Balk thomas.balk@lecoleculinaire.com
Newsletter and Website
The website and newsletter present upcoming meeting and programming information as well as news of recent activities of interest to the membership.
Senior and Retired Members
This member maintains contact with our senior and retired members, keeping them up-to-date on our activities and keeping our membership up-to-date on their well-being.
Co-Chairs:
Bro. Leo Slay
Jan Verdonkschot
Chapter Coordinator
Maintains continuity throughout the chapter, coordinates activities of committees requiring membership information.
Note: There will not be a regular general meeting this month.
The annual
American Academy of Chefs Dinner
Forest Hills Country Club
36 Forest Club Drive
Chesterfield, MO 63005
(From Hwy 40, take the Clarkson/Olive exit and turn south onto Clarkson.
Drive south 3 miles, then turn right on Forest Club Drive.)
Hosted by
Executive Chef Anthony Lyons
Please note: this dinner is being held in place
of the normal monthly March meeting.
Invitations were mailed to all members in late February for the 2010 American Academy of Chefs dinner. Reservations can be made by returning the crd included in the invitation.
The Culinary Institute of St. Louis at Hickey College is here!Adding to their already comprehensive and well-respected career focused business programs, Hickey College now offers a world class Culinary Arts Program offering students a Specialized Associates Degree in Culinary Arts in just 20 months!
The brand new campus is being built on the corner of Dorsett and Lindbergh and will be ready this summer.Professional and high-quality instruction will take place in five state of the art kitchen labs in a hands- on environment.
To learn more about the program call 314-434-2212, 877-226-CHEF or www.CI-STL.com
Spring 2010 Continuing Education Courses
of Potential Interest to Chefs
Sponsored thru St. Louis Community College
The following classes are offered by St. Louis Community College at various locations. Call 314/ 984-7777 for information or to register. For additional classes, visit online at www.stlcc.edu/Continuing_Education.
Herb Garden: Growing, Harvesting, Preserving & Using
3/10 Wed 6-9pm Forest Park campus- G Tower 111 Fee: $15
Vegetable Gardening and Maintenance
4/10 Sat 9-11:30am Meramec campus - Social Science 112 Fee: $15
Weeds, Pests, & Diseases In Spring Crops
2/27 Sat 9-11am Monsanto YMCA
Fee: $15
Square Foot Gardening & Companion Planting
3/13 Sat 9-11am Bell Garden
Fee: $15
Green Gardening Practices
2/16-2/23 Tu 7-9pm Meramec campus - Commun North 224
Fee: $20
Container Gardening for Outdoor Plants
4/5 Mon 6:30-9:30pm U City HS - Woodshop
Fee: $19
"To Eat Or Not To Eat"- Poisonous Mushrooms of Missouri
3/13 Sat 9am-12pm Babler State Park Visitors Center
Fee: $15
With the recent growth of the number of culinary programs in the St. Louis area, we thought this would be a good time to re-introduce all the programs that are available, along with their contact information.
Culinary Institute
of St. Louis
at Hickey College
940 West Port Plaza Drive
St. Louis, MO 63146
Chef Chris Desens
314-434-2212, 877-226-CHEF, www.CI-STL.com
East Central College
Culinary Program
1964 Prairie Dell Rd.
Union, MO 63084
Chef Ted Hirschi
636-583-5195 x2401
chefted55@yahoo.com
Le Cordon Bleu
(St. Louis)
7898 Veterans Memorial Parkway
St Peters, MO 63376
636-696-4850
Chefs Grupe and Storm Advance to Second Tryout for ACF Culinary Team USA
26 Chefs Competed at First Tryout;
15 Advance to Second Tryout
to Vie for Spot on Six-Member Team
Fifteen of 26 chefs have qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany.
The first of two tryouts for ACF Culinary Team USA, the official representative team of the United States in major international culinary competition, was held Feb. 19–21 at Elgin Community College, Elgin, Ill., featuring the cold-food segment. After a grueling tryout process in which the 26 chef candidates had 17 hours to prepare, plate and present their dishes according to the guidelines, 15 were awarded medals and will advance to the hot-food segment April 11 at Elgin Community College.
Twenty-eight chefs were eligible to tryout, but two were unable to attend. Three chefs from our local Chefs de Cuisine chapter, Ben Grupe, Tony Haacke, and Kevin Storm, were among the 26 chefs who participated - a wonderful commentary on the quality of our chapter and its commitment to education and professionalism.
“This was the beginning of the journey for Team USA, and I was thrilled with the level of excitement and professionalism from all of the competitors,” said ACF Culinary Team USA Manager Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill. “After seeing the foods that were displayed, I know that Team USA will have a great cold program in Luxemburg and at the ‘culinary Olympics’ in 2012. Now I am so excited to see what the finalists are going to produce in the hot kitchen in April.”
Gold, silver and bronze medals were awarded based on a points system that represented a standard of: presentation and layout; glazing; composition and harmony of ingredients; correct preparation and craftsmanship; and serving methods and portions. Because competitors compete against a standard and not each other, there can be several competitors in each medal category.
The chefs receiving medals and selected to advance are as follows:
--- Gold ---
Timothy Bucci, CEC, CCE, CHE, Oak Forest, Ill.; associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Ben Grupe, St. Louis; sous chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Adam Heath, CSC, Houston; executive sous chef, River Oaks Country Club, Houston; ACF National Chapter
Joseph Leonardi, CEC, Johnston, R.I.; executive chef, Somerset Club, Boston; ACF Rhode Island Chapter
Timothy Prefontaine, CEC, Fort Worth, Texas; executive chef, The Fort Worth Club, Fort Worth; ACF National Chapter
--- Silver ---
Kevin Storm, CEC, CCA, AAC, Ballwin, Mo.; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
--- Bronze ---
Kevin Doherty, CEC, CCA, Brighton, Mass.; regional executive chef, Delaware North Companies, Boston; ACF Epicurean Club of Boston
Eddie Tancredi, Blacklick, Ohio; sous chef, New Albany Country Club, New Albany, Ohio; ACF Columbus Chapter
Congratulations to Chefs Grupe and Storm!
Before being chosen to attend the tryout, chef candidates had to pass a rigorous application review in which their application, résumé, biography, competition experience, work history and other qualifications were evaluated. Each chef had to display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste.
Jilleba, as team manager, oversees the ACF Culinary Team USA program. He is one of only 61 ACF-certified master chefs in the world, and has amassed numerous accolades, awards and competition gold medals. His experience as competitor, manager and judge in both national and international culinary competitions is extensive. He supervised ACF Culinary Youth Team USA at the 2009 Knorr World Culinary Grand Prix, Glasgow, Scotland, where the team won three gold medals and placed first overall with the highest scores in both cold and hot kitchens. Also, under his tutelage, at the 2008 IKA, the youth team earned a gold medal in cold food, improving on the bronze medal in 2004 in the same category, and a silver medal in hot food, resulting in fourth place overall.
Judging for both the cold-food and hot-food segments of the tryouts are the following ACF-approved culinary competition judges: Joachim Buchner, CMC, executive chef, Chevy Chase Club, Chevy Chase, Md.; Charles Carroll, CEC, AAC, executive chef, River Oaks Country Club, Houston; Alex Darvishi, CEC, AAC, executive chef, Houston Country Club, Houston; Patricia Nash, pastry chef, Motor City Casino, Detroit; Gilles Renusson, pastry chef professor, Grand Rapids Community College, Grand Rapids, Mich.; Daniel Scannell, CMC, chef, La Gorce Country Club, Miami Beach, Fla.; and David Turcotte, CEC, AAC, executive chef, U.S. Army, Fort Lee, Va.
ACF Culinary Team USA began competing in international competitions in 1956. The 1960 team captured the first world championship honor, and ACF Culinary Team USA repeated the distinction in 1980, 1984 and 1988 by taking the prestigious hot-food competition and establishing a new world record for the most consecutive gold-medal wins. In 2002, Team USA had the highest score in restaurant-style cooking among 32 nations, and in 2008, the regional team won the overall world championship title for the regional portion and the youth team placed fourth overall in the youth category. Since 1998, all ACF Culinary Team USA teams, including national, regional, pastry and student, have won 33 gold and 12 silver medals.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.
Certification Testing and Competition Handout
At the February meeting, Chefs Brian Hardy and Chris Desens presented a workshop on how to prepare for Certification Testing and/or Culinary Competitions. They included a 27 page handout. If you would like to download a PDF copy of the handout, click here.
Brother Leo opened the meeting with a prayer. It was followed by the Pledge of Allegiance. Chef Kevin Storm called the meeting to order and asked if there was a quorum—no quorum so meeting was informational only.
Chef Storm expressed his thanks to Mr. Tom Elliot, Chef Ron Bubb and the kitchen staff of Westborough Country Club.
3 new members were sworn in: Matthew Borchardt, Bernard DeCoster, and Trista Gubera.
-- Committee Reports --
Culinary Arts Chairman - Brian Hardy
March 6 & 7 there will be Certification testing and K Competition and Cold Food Salon at L’Ecole Culinaire. Registration forms for the competition will be available online tomorrow (1/19/10). The February Meeting on 2/15 will be held at PFG Middendorf and the educational portion will be a presentation on Certification and Competition preparation.
Knowledge Bowl Chair - Vicki Davenport
The 2010 team was introduced: Assistant Coach Tom Balk; team members Jeremy Brown, Richard Mueller, Meredith Frank, Jessica Grove, and Kendra Couch. The team is studying hard for the Central Region competition in March and will be travelling to Joliet for a scrimmage on Feb. 15th. Chef Tom and Chef Vicki are the Silent Auction chairs for the Mardi Gras. This is the biggest fundraiser for both competition teams to pay for travel expenses and any donations for the Silent Auction would be greatly appreciated.
Treasurer - Casey Schiller
We had a very good fiscal year and ended the year with a balance of $32,946.59. Expenses for the Chef of the Year Dinner are still being calculated but should be in the area of $23,000 and we should recoup approximately 90% of that. We are looking very good financially.
Membership Chair - Tony Haacke
The Mardi Gras Dinner Dance will be held on Sunday, Jan. 31st from 6pm – 10pm at Andre’s Banquet Center. To date we have only sold 160 tickets—the deadline was 1/17/10—but we need to sell more tickets. Food prep will be held on Saturday 1/30/10 at The Racquet Club—volunteers are needed for prep as well as for decorating on Sunday at 12pm. This year’s dinner will be in a different format—instead of three buffets, it will be a dine around comprised of multiple action stations. We will keep with the Mardi Gras theme and serve New Orleans style food plus passed hors d’oeuvres. Unfortunately, there is a scheduling conflict with with MRA Annual Banquet but there was nothing we could do to avoid this.
Associate Dues will be mailed out shortly it will be out before the end of January.
Junior Hot Food Team - Tony Haacke
The Hot Food team has two new coaches—Chef Chris Desens and Chef Paul Kampff. Chef Tony Haacke has stepped down as the coach to focus on his try out for the US Culinary Olympic Team. Good luck to Chef Tony and to Chef Ben Grupe and Chef Kevin Storm who have also been invited to try out for the Olympic team!
Newsletter/Website - Mark Williams
Newsletter submissions are due the last Monday of the month. If you have something that you think is newsworthy, please submit it to Mark for inclusion in the newsletter. For those who are new users of the website, your user id is your first initial and last name and the default password is eggplant. Once you’ve successfully logged in for the first time you can personalize your password. Please remember to use the website to register for these monthly meetings—especially those where food is being served so that we can give an accurate headcount to our host.
Junior Report - Jeremy Brown
The new Junior Officers were inducted today: President Jeremy Brown, Vice President Michelle Allender, Secretary Richard Mueller. A Facebook group has been started for the Junior chefs to network, communicate, and share information regarding apprenticeships, events, and volunteer opportunities.
Associate Member Chair - Chad Lombardo
Tony mentioned that he will be sending out the Associate member billing this month and Chad will be sending out a letter to those Allied members with his contact information. If there is any information that you would like him to share with the Board, especially any information about what is going on at your company, please send to Chad and he will forward it on to the Board.
Outgoing President’s Report - Kevin Storm
It has been and honor and a privilege serving as your President for the past two years. Chef Storm asked all of the Program Chairs to stand up and they were given a big round of applause for keeping this organization running. For those who didn’t stand up, Chef Storm gave them fair warning that it’s time for them to start getting involved because it takes everyone’s help to keep this organization great. Now it is time to swear in the new officers—President Brian Hardy, Vice President Susie Judy, Treasurer Casey Schiller and Secretary Vicki Davenport.
Incoming President’s Report - Brian Hardy
Chef Brian expressed his honor at being chosen to lead this organization. Since he first got involved in this organization he believes wholehearted in what this organization stands for and is proud to represent us. He wants to continue the traditions that have made this organization great, while striving to reach another level and be the best that we can be. Food and education is our number one priority, but taking care of the membership as a whole is very important. Thank you all for your support.
Vice President’s Report - Susie Judy
Chef Susie is looking forward to the next two years, but we’ve got a lot of work ahead of us. She wants to keep this chapter as active and prosperous as possible.
-- New Business --
Chef Brian Hardy: On the National website there is information regarding the fundraising efforts of the Red Cross for the Haitian Disaster relief. Anyone who has the means to donation is urged to make a contribution to this worthwhile cause. Please continue to keep the people of Haiti in your prayers.
Chad Lombardo asked the members to give Chef Storm a round of applause for all of his hard work over the last two years.
Chef Ted Hirschi asked everyone to please welcome back Darren Johnson who is currently home on a two week leave from his tour in Afghanistan.
President: Jeremy Brown
Vice-President: Michelle Allender
Secretary: Richard Mueller
Old Business
None
New Business
1. Facebook Group
• Members only.
• Postings of chapter newsletters and upcoming events.
• Communications hub for all things St. Louis Junior chefs.
2. Student Ambassadors
• One Chef, and two student ambassadors from each culinary program involved with the St. Louis Chefs de Cuisine.
• Two students will be either President or Vice-president. Vice-President will take over as President the following year.
• Have each student ambassador at every meeting.
• Ambassadors as a whole will become “Ambassador Committee”.
3. Mardi Gras Fundraiser
• Find volunteers to help with prep and the running of the function.
• Write thank you notes for all donating parties.
4. Raise awareness of ACF activities
• Brian Durban with apprenticeship.
• Knowledge Bowl Team.
• Hot Food team.
• Spring Salon March 6th and 7th.
• Certification March 6th and 7th.
5. American Academy of Chefs Dinner
• Need volunteers
6. Junior Board Responsibilities.
• Jeremy- Public relations, junior chapter representative. etc.
• Michelle- Assistant to Jeremy and an aid to Richard, etc.
• Richard- Emails, Meetings minutes, Meetings notices, etc.
7. Meetings
• First two Mondays of the month.
• Third Monday at St. Louis Chefs de Cuisine chapter meeting.
Chefs de Cuisine
Sebastian Murabito
Memorial
Golf Tournament
is being held
Monday, June 7, 2010
Pevely Farms Golf Club
400 Lewis Road
St. Louis MO 63025
(near I-44 at Exit #266)
This is a
Four Man Scramble
Golf Tournament
Schedule of Events
7:30 am - 9:00 am
Continental Breakfast
Registration
Driving Range Open
9:00 am
Tournament Play Begins
Shotgun Start
10:30 am - 12:00 pm Noon
Lunch Served on Course
2:00 pm
Heavy Hors d'oeuvres
& Awards
Fellow Golfers, Members and Friends:
This year’s tournament is the 2nd annual Sebastian Murabito Memorial Golf Tournament. As many of you know, Sebastian (Porky) was a dedicated long time member of this association. It is out of respect of his constant participation and dedication in so many of this Association’s fund raising events that we dedicate this tournament to him. I am sure that many of you remember, just a few short years ago, how important this tournament was and the enjoyment it brought to him. In addition, we are dedicating the proceeds for a scholarship fund in his name to support the needs of young culinarians.
Please plan to contribute to this annual Chef's Fund Raiser by playing in our tournament, donating attendance prizes, sponsoring a hole, or doing all three. Make you reservations early because we are limited to a finite number of players.
You can register for the tournament at one of four different levels:
• From downtown St. Louis, take I-44 west to exit No. 266 (Lewis Road).
• Make a right hand turn at the 4-way stop sign and continue 1½ miles to the club, which will be on your right hand side.
ServSafe classes are offered on the 3rd Monday of every month. The next classes are:
• Monday, February 15, 2010
• Monday, March 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.
President's Report
Steven Becker Fine Dining