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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
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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
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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
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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
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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
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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
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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
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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