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Member Spotlight

Dawn Thurnau
Missouri Beef Industry Council
Programs
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.

Co-Chairs:
Brian Durbin
   bdurbin@genghisgrill.com
Michael Lamping
   myk1099@hotmail.com

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.

Co-Chairs:                     

Chad Lombardo
Kuna Food Service
  clombardo@kunafoodservice.com
Tom Maertz
PFG Middendorf
  tmaertz@pfgc.com

Chef and Child
The Chef and Child Program goes into the community and provides Nutritional Education programs to area school children.

Chair:
D'Aun Carrell
  dac1940@earthlink.net
Culinary Arts / Certification
The Culinary Arts and Certification committee plans, organizes and implements ACF-certified competitions and ACF certification testing.

Chair:
Anthony Haacke
   cheftony@rcstl.com
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.

Chair:
John Bogacki
    johnb@westwood-cc.com
Fundraising
The Fundraising committee develops and implements various fundraising opportunities, such as the annual John 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.

President: Jeremy Brown
   jeremyb404@yahoo.com
Vice-President: Michelle Allender
   michelle_allender@yahoo.com
Secretary: Richard Mueller
   richie_vb@yahoo.com

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.

Co-Chairs:
Christopher Desens
   c.de.sens@hotmail.com
Paul Kampff
  paul.kampff@stlouiscountryclub.org
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 internationally.

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.

Chair:
Mark Williams
    mhwill@sbcglobal.net
Programs & Continuing Education
Develops programs for our monthly meetings and educational opportunities for our membership.

Co-chairs:
Christopher Desens
   c.de.sens@hotmail.com
Anthony Lyons
    anthonyl@foresthillscc.net
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.

Chair:
Bro. Leo Slay


Officers and Other Chapter Positions
President
Brian Hardy
e-mail: bhardy@thegatesworth.com
Vice-President, Membership Chair
Susie Judy
e-mail: susie.judy@lecoleculinaire.com
Secretary
VIcki Davenport
e-mail: vickaged@hotmail.com
Treasurer
Casey Shiller
e-mail: cshiller@stlcc.edu
Chairman, Board of Directors
James Storm
e-mail: kstorm@bellerive.net

Chapter Coordinator
Madonna Bogacki
e-mail: mbogacki@im.wustl.edu
Sergeant-at-Arms
Nicholas Simon
e-mail: nicks2234@sbcglobal.net




Guidelines for Publishing
Articles, Events and Announcements

on the Chefs de Cuisine website and newsletter
Deadlines
The deadline for submitting articles for the newsletter is the last Monday of the month (for publication in the following month’s edition ). All submissions should be sent to the newsletter editor at newsletter@acfchefsdecuisinestlouis.org.

The paper newsletter is
sent to Kinko’s, no later than the 1st Monday of the month, for printing and mailing. The e-mail version is sent to members the same day. The paper newsletter should arrive in member's mailboxes no later than the 2nd Monday of the month (1 week prior to the monthly meeting).

Meeting and Event Guidelines
Announcements of meetings and events will be published on the web site and in the newsletter under the following guidelines:

It is desirable to publish all known and tentative events and meetings on the web site calendar as soon as the date is known. The minimum requirements for accepting a submission are:
•    Event Name
•    Date
•    Name of person responsible for submitting or confirming information – this is key for the newsletter editor getting updates later on. Location information, starting times, agendas, costs, etc. can be supplied at a later date.
 Full information minimum requirements are:
•    Full description of event
•    Location, including street address and city
•    Start time
•    Contact information for event – name, phone and/or e-mail
•    Cost
       ο    Member
       ο    Junior Member
       ο    Guest
Additional information you may wish to provide might include:
•    Location directions
•    Host of event
•    Agenda
•    Attached forms, brochures, etc.
•    Guest speaker biography
•    Photos

Newsletter Mailing Policy
•    Electronic versions (HTML and plain text) of the newsletter will be sent to all members having a valid e-mail address
•    Paper versions of the newsletter will be sent via US Mail ONLY to those members for whom we have a valid postal address AND do not have a valid email address.
•    No paper version will be mailed to individuals whose membership has lapsed for more than 2 months. (Some exceptions apply – retired, honorary, national officers, etc.)

Any questions regarding newsletter policy should be sent to the newsletter editor at newsletter@acfchefsdecuisinestlouis.org.

Any questions regarding web posting policy should be sent to the webmaster  at webmaster@acfchefsdecuisinestlouis.org.

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