2010-10 Oct Newsletter - Chefs de Cuisine Association of St Louis

The Spirit of St. Louis
Letter from the President
President's Report
Brian Hardy
WOW! What a
month we have had.
First let me start by
congratulating all of
Chef Brian Hardy
our members that
participated in the 2010 Fall Culinary
Salon and "Chef of the Year Challenge".
Our 2011 Chef of the Year is Chef Joe
Mueller CEC of Racquet Club Ladue.
CONGRATULATIONS JOE! Also Congratulations
go to Brenden Brown of Forest
Hills Country Club, our 2011 Junior
Chef of the Year. I would like to give
special thanks to Chad Lombardo and
Kuna Foodservice for sponsoring the
event. I would also like to thank Chef
Tony Haacke, Chef Paul Frintrup and
2010 Fall Salon Competition Results
Chef Joe Mueller wins
Chef of the Year Competition
Chef Brenden Brown wins
Junior Chef of the Year
The Results are in for the Chefs de Cuisine
Association's Fall Culinary Competition,
held at Westport Plaza on September
“On the Culinary Cutting Edge Since 1921” ®
5600 Oakland Avenue
St. Louis, MO 63110 – 1393
Chef Casey Schiller for all of their help
executing the event.
Our St. Louis Wine country BBQ at
Mount Pleasant Winery in Augusta Mo,
was an outstanding event even without
Mother Nature cooperating. Despite the
rain we had excellent attendance and received
wonderful support from a number
of chefs. Chef Chris Desens, Chef Casey
Shiller and Tom Maertz did an amazing
job with the entire event. Special thanks to
PFG Middendorf for all of their help and
for sponsoring the event.
Our September meeting was a huge success
at L'Ecole Culinaire. The educational meeting
was about CHEESE. Neville McNaughton,
who operates a consulting firm, called
CheezSorce, gave a seminar and a vertical
tasting on cheese. If you have tried the
12 & 13, 2010.
(Continued on page 3)
In a hotly contested Chef of
the Year competition, held on
Monday, September 13, Chef
Joe Mueller beat out Chef
Anthony Lyons for this prestigious
award. At the same event, Brendan
Chef’s Hotline: 314●846●9932
www.stlchefs.org
(Continued on page 5)
October 2010
Inside this issue:
Oct Meeting 2
Upcoming Events 2
Nov Meeting 3
Recent Certifications
ACF Term Insurance
Chef of the Year
Dinner Gala
Certification Testing
4
4
4
5
Fall Salon Results 5
COY Profiles 5
Chefs Move to
Schools Program
6
In Memoriam 7
Student Scholarships
Available
7
New Members 8
Paper Mailings 8
ServSafe Classes 8
Classified Ads 9
Support Our Associates
10

October Chapter Meeting — Monday, Oct 18
Page 2
Monthly Educational
& Chapter Meeting
Monday, October 18, 2010
Culinary Institute of
St. Louis
at Hickey College
(near Lindbergh and Midland)
(see directions on pg 3)
3:30 pm—Junior Chefs meeting
4:00—7:00 pm—Education meeting
There will be NO general meeting
Upcoming Events
Oct 16
Certification Testing
Culinary Institute of St. Louis
at Hickey College
(Details on Page 5)
2010 Monthly Chapter Meeting Schedule
Jan 18
Westborough Country Club
Feb 15
PFG Middendorf
Mar 15
AAC Dinner, Forest Hills CC
Apr 26
Le Cordon Bleu
May 17
Sunset Country Club
$5 for Members, Junior Members,
and Guests.
Frederic Moreau, pastry chef at
the Park Hyatt Hotel and NOMI
restaurant in Chicago, will talk
about and demonstrate pastry
skills. His presentation will last
about 3 hours.
For more details, see the article
on Page 3.
Nov 7
Chef of the Year
Gala Dinner
Ameristar Casino
(Details on Page 4)
Jun 21
Overlook Farm
Jul 19
Bogey Club
Aug
no meeting
Sep 20
L’Ecole Culinaire
Oct 18
CIS at Hickey College
For Reservations, please call the
Chef ’s Hotline
314•846•9932
or via the website at
http://www.stlchefs.org
Nov 15
Monthly Educational
& Chapter Meeting
St. Louis Community College at
Forest Park
(Details on Page 3)
Nov 15
Forest Park Comm College
Dec
no meeting
The Spirit of St. Louis

President’s Letter
(Continued from page 1)
Prairie Breeze or Prairie Sunset cheeses
from Milton Creamery, then you have
tasted a result of one of his consults in
our region. Special thanks to John
Womick of L'Ecole Culinaire and his
staff for hosting the educational meeting
and for hosting refreshments afterwards.
We have a Certification Practical Testing
taking place at Culinary Institute of
St. Louis at Hickey College on October
16, 2010. Anyone interested in taking
the exam please contact our Certification
Chair, Chef Tony Haacke.
© 2010 - Chefs de Cuisine Association of St. Louis, Inc.
Our next meeting will be October 18,
2010 at Culinary Institute of St. Louis
at Hickey College with the Education
being a seminar by Frederic Moreau,
executive pastry chef at the Park Hyatt
Hotel and NOMI restaurant in Chicago.
Chef Moreau will talk about and
demonstrate pastry skills. During his
presentation, entitled "La Boutique",
which will last about 3 hours, he will
feature petits gateaux and candies.
I look forward to see everyone very
soon!
October Chapter Meeting Details
Monday, October 18, 2010
Culinary Institute of St. Louis
at Hickey College
(near Lindbergh Blvd. and Midland)
(see directions below)
Frederic Moreau, pastry chef at the Park Hyatt
Hotel and NOMI restaurant in Chicago, will talk
about and demonstrate pastry skills. His presentation
will last about 3 hours.
Junior Chefs meeting begins at 3:30 pm
Education meeting starts at 4:00 pm
There will be NO General meeting
Seating is limited. Registration is $5.00 for Active
members, Guests, and Junior members.
Directions to CIS at Hickey:
Take Lindbergh Blvd to the the Midland/Dorsett exit
and exit east.
Take an immediate first left at Brouster and drive one
block.
Take another left on Van Cleve and drive one block to
the school.
Nov Meeting
November Educational &
Monthly Meeting
Monday, Nov 15, 2010
St. Louis Community
College at Forest Park
5600 Oakland Ave.
St. Louis, MO 63110
The Educational meeting content is
still to be determined
3:30 pm — Junior Chefs meeting
4:00 pm — Education meeting
5:00 pm — General meeting
Frederic Moreau
Pastry Chef at Chicago's Park Hyatt
Frederic Moreau is the Pastry Chef at Park Hyatt
Hotel in Chicago, a position he has had since May
of 2009. At Park Hyatt, he oversees the daily production
of pastries, chocolates and plated desserts
for banquet
and NoMI
restaurant.
Prior to his
current position,
he
has been
Pastry Chef
at Big Canyon Country Club (Newport Beach CA)
and Occitanial (Tokyo). His career has been a
steady progression from an apprenticeship in
France to levels of increasing responsibility. He has
worked for such notables as Stephane Treand
(MOF 2004), Frederic Monti (silver medal WPTC
2003), and Nicolas Bousin (MOF 2000) and in lo-
(Continued on page 4)
Page 3

Oct Meeting Details
(Continued from page 3)
cations as diverse as Belgium, Africa,
Florida, California, and Japan.
Chef Moreau first apprenticed at CFA D'Evry in Ile
de France. Subsequently, he studied with Frederic
Bau, Olivier Bajard, Mathieu Barriquault, and Jean
Michel Perruchon (MOF 1993).
He has competed in pastry competitions in the US,
France and Japan, most recently winning a Bronze
medal along with the USA team at the World Pastry
Competition in Tokyo in March 2009.
Recent Certifications
Congratulations to the following individuals who
have recently completed the requirements and testing
for their respective certifications and have officially
received certification from the ACF.
Certifications
Mary J. Autrey CPC
Mary A. Denny CC
Judy A. Ivery CC
Casey Shiller CEPC
ACF Offers Term Life Insurance
ACF offers term life insurance to all members in good
standing, at no cost to the members. This complementary
insurance offers a death benefit amount of $5,000 to any
member who dies before age 65, $2,500 for members
who die between ages 65 and 69, and $1,000 for members
who die at age 70 and older.
To download the registration and beneficiary form:
go to the ACF website at http://www.acfchefs.org
click on the RESOURCES pop-down menu and select
Forms and Applications
click on the link "Member Beneficiary Information Form"
Chef of the Year Gala
The Chefs de Cuisine Association of St. Louis
requests the honor of your presence
at its Presentation of the 2011
Chef of the Year
Award Gala, Dinner, and Dance
Sunday, November 7, 2010
Honoring
Chef Joe Mueller
Junior Chef Brenden Brown
Ameristar Casino Resort
Discovery Ballroom
One Ameristar Blvd
St. Charles, MO 63301
(on the riverfront just north of I-70 bridge)
Cocktails & Hors d'Oeuvres 5:30 p.m.
Dinner 7:00 p.m.
Black Tie Optional • Limited Seating
$125 per person (Tables of Eight)
Invitations will be mailed to all registered members
in early October. RSVP by October 27, 2010.
All reservations are required to be prepaid, by check
or credit card. Reservations WILL be accepted online
ONLY if accompanied by a credit card payment.
Also, rooms are available for the evening of November
7 at the Ameristar Casino Resort. Reservations
required by October 25 to receive the special rate of
$124. Contact Ameristar for more details at 636-
940-4301, and be sure to mention the Chefs de Cuisine
event to get the special rate. You may also make
reservations online by entering the Special Offer
Code GCDCK10 where prompted on the Hotel
Reservations Page or by following this link:
http://www.ameristar.com/Hotel_Reservations.aspx
.
Page 4 The Spirit of St. Louis

Fall Salon Competition Results
(Continued from page 1)
Certification Testing
Culinary Institute of St. Louis
at Hickey College
October 16, 2010
The ACF Chefs de Cuisine Association of St. Louis Inc.
will be offering Certification Testing on Saturday October
16, 2010 at Hickey College's Culinary Institute of St.
Louis. CIS is located at 2700 N. Lindbergh Blvd (near
Lindbergh Blvd. and Midland; see directions on page 3)
.
Fall Certification Testing
Brown beat out Richard Mueller (no relation to Joe) for the Junior Chef of the
Year title. Chefs Mueller and Brown will be recognized at our annual Chef of the
Year Dinner and Dance, to be held November 7th at the Ameristar Casino and
Resort.
Tremendous thank go to the judges: Randy Torres CEC, Stephen Giunta CMC,
Olivier Andreini CMC, and Wolfgang Bierer CMPC, CEC, AAC, CCE. Thanks
also go to KUNA and Chad Lombardo for sponsoring the competition, and to
Casey Schillar, Paul Frintrup, and Tony Haacke for organizing the competition.
Congratulations to all the Participants !
Contemporary “K” Series
Shimon Diamond Bronze
Daniel Driol Bronze
Chuck Hess Bronze
Justin Keimon Bronze
Austin Hamblin Diploma of
Participation
Two Person Team Challenge
Paul Kampff
Kevin Storm
Gold
$2,000 prize money
Registration Fees:
ACF Members $100.00
Non-Members $150.00
Completed application forms and
entry fees must be returned no
later than October 8th. Registration
forms are available on the
Chefs de Cuisine website.
Please contact Chef Anthony Haacke for more details at:
314-361-2100 or cheftony@rcstl.com
Cold Food “A” Category
Paul Kampff Gold
Greg Berkerle Bronze
COY Profiles
Chef of the Year Bio
Joe Mueller
Joe has been a
member of the
American Culinary
Federation and St.
Louis Chefs de
Cuisine Association
since 1995. His
involvement has
ranged from Junior
Chapter Vice
President to
Education Foundation Silent
Auction Chairperson. Joe has been
involved with the annual Chefs de
Cuisine Education Foundation
Mardi Gras event for many years,
and was co-chair of the event in 2010.
He has also been highly involved with
the ACF St. Louis Chefs de Cuisine
Baron H. Galand Knowledge Bowl
Team. Joe was assistant coach from
2003 thru 2006 and head coach in
2007 and 2008. During Joe's coaching
tenure, he lead the Knowledge Bowl
Team to 6 gold medals, 1 bronze
medal, 3 central regional conference
wins, and 2 national championships.
Joe has always had a passion for
(Continued on page 6)
© 2010 - Chefs de Cuisine Association of St. Louis, Inc. Page 5

COY Profiles
(Continued from page 5)
cooking, and started his true culinary
career when he was hired on at
Westwood Country Club in 1995. Joe
worked his way up through the ranks
under the direction of his mentor,
Chef John Bogacki CEC CCE AAC,
and became Sous Chef in 2000. He was
hired at The Gatesworth at One
McKnight Place in 2003 as Executive
Sous Chef and promoted to Executive
Chef in 2009. Joe is currently the
Executive Chef at The Racquet Club
Ladue, where he has been employed
since February 2010.
Joe graduated from St. Louis
Community College at Forest Park in
1999 with dual Associates' degrees in
Culinary Arts and Hotel Restaurant
Management. He has also taken
continuing education classes at The
Culinary Institute of America, both in
Hyde Park, New York and Napa Valley,
California.
Joe earned his Certified Chef de
Cuisine in 2007, and is extremely
proud to have achieved his Executive
Chef certification in 2008. Joe has
competed in American Culinary
Federation sanctioned culinary
competitions, and has been awarded
gold medals in both single and two-man
categories.
Joe was born and raised in St. Louis,
and currently resides in Maryland
Heights with his lovely wife, Cynthia,
who has always supported him in all his
culinary endeavors. The two are
expecting their second child in
December. Joe is proud to be a member
of the St. Louis Chefs de Cuisine
family and plans to stay involved
throughout his culinary career.
Junior Chef of the Year Bio
Brenden Brown
Brenden Brown started his culinary
career when he was 15 years
old when he got his first job
as a pizza maker at Fortel’s
Pizza Den. He knew then
that he wanted to focus his
career around food. After
graduating high school, he
worked at various restaurants in the St.
Louis area. Eventually he enrolled at
Le’Cole Culinaire, where he graduated
with an associates degree in 2007.
During his schooling, Brenden took a
position at The Garden at Malmaison
under direction of Executive Chef Ted
Watt.
After working with Ted for two years,
Brenden took a job at Sunset Country
Club under Chef Anthony Lyons,
CEC. Chef Anthony encouraged
Brenden to join the Junior Hot Food
Team and become a member of the
American Culinary Federation and
Chefs de Cuisine.
Brenden has volunteered at multiple
Chefs de Cuisine events including the
Mardi Gras Fundraiser, ACF Golf
Tournament, two American Academy
of Chefs dinners, Edgewood
Children’s Home Fundraiser and
Auction, plus dinner meetings hosted
at various clubs. Brenden believes that
he owes much credit to the Chef de
Cuisine organization for the amount of
information he has gained and good
friends he has met over the past three
years.
Brenden is also an avid competitor,
winning gold and two silver medals
while on the Junior Hot Food Team.
He has also won three silver medals in
category K, with two “Best in Show”
awards. Brenden also passed his
practical exam for Certified Chef de
Cuisine in March of 2010. Brenden is
currently the Sous Chef at Forest Hills
Country Club, and plans on finalizing
his paper work for certification, along
with helping others learn about the
Chef de Cuisine organization.
Chefs to Schools
Chefs Move to Schools is part of
First Lady Michelle Obama's Let's
Move program: America's Move to
Raise a Healthier Generation of Kids
(http://www.letsmove.gov/).
"We are going to need everyone's
time and talent to solve the childhood
obesity epidemic and our Nation's
chefs have tremendous power
as leaders on this issue because of
their deep knowledge of food and
nutrition and their standing in the
community."
- First Lady Michelle Obama.
The program is open to any chef interested
in creating healthy meals and
working with a local school. Within a
week after registering, chefs will receive
an email on how to connect with a
school in their community. Chefs that
sign up will receive additional information
including suggestions on getting
started at a school and step-by-step
guides to engage with kids, teachers,
parents, school nutrition professionals,
and administrators. We are excited that
you might share our goal of building
lasting relationships between chefs and
local schools.
For more information: log onto
http://healthymeals.nal.usda.gov/scho
olmeals/Chef/ChefsForm.php
For those interested in becoming involved
in the Chefs Move to Schools
Initiative, your enrollment now puts
you at the very beginning of chefs becoming
an integral part of Public
School administration in the future. In
the state of Missouri, there are 783
school districts (supported by the subsidized
lunch program); in the greater St.
Louis Area there are 534 school dis-
(Continued on page 7)
Page 6 The Spirit of St. Louis

Chefs to School In Memoriam
(Continued from page 6)
tricts. No schools in the city have this
program, but 4 are applying. None
across the state and 7 within the
greater St. Louis Area have some level
of participation in the Healthier US
Food Challenge. However, as of today,
none are participating in the Chefs
Move to Schools program. It is hoped
that some will participate, beginning in
January.
At this time, the format is rather informal,
although the programs are well
organized and easy to follow. There are
one-time demonstrations, 3-5 session
in-class lessons for 3-4-5 grade elementary,
health/exercise booths for food
fairs, etc. Just pick the one you want to
concentrate on, find a school (or contact
D'Aun Carrell) and she will get
that information to you.
Only by putting this program in action,
evaluating it and making the changes
can we as chefs truly effect the quality
of nutrition in our schools, families
and community. When Chefs do finally
take an administrative role in
school good service it will be because
chefs designed it.
To better nutrition making healthier
choices. -- Chef D'Aun Carrell
Mother of Chef Ted
Hirschi dies
On Friday, September 17th, Sally
W. Hirschi, mother of Chefs de
Cuisine member, Chef Ted
Hirschi, passed away.
Hirschi, Sally W. of Kirkwood
died peacefully in her home on
Friday, September 17, 2010,
surrounded by family. Mrs.
Hirschi was the wife of the late
William B. Hirschi; mother and
mother-in-law of Becky (John)
Shifflett, Charlie (Paulette)
Hirschi, and Ted (Chris) Hirschi;
grandmother of Erica, Joseph
(Clare) Shifflett and Samantha
and Maggie Hirschi; sister of the
late Mary Jo McKee.
Mrs. Hirschi was born on
September 19, 1927 to Dr. Joseph
& Mary Wieneke of Kirkwood.
Sally attended local Kirkwood
schools, and Webster University.
She was a devoted wife, mother
and friend of many, who enjoyed
the outdoors, playing golf, snow
skiing, playing bridge and
volunteering her time & talent at
church. She worked as the
administrative assistant to the
Headmistress for The Wilson
School in Clayton and
thoroughly enjoyed wearing the
many hats that were passed her
way.
Memorial contributions may be
made to TASK (Team Activities
for Special Kids), Grace
Episcopal Church, 514 East
Argonne Ave. Kirkwood MO or
charity of your choice.
Condolences may be sent to Ted
and his family at 612 Woodard
Drive, Kirkwood, MO 63122.
Student Culinary Scholarships Available
The Chefs de Cuisine Education Foundation
offers scholarships to students enrolled
full-time in accredited culinary
programs. The deadline for application
for scholarships is:
November 1, 2010
for the Spring 2011 term
To apply for a scholarship, you must send
a letter requesting the Scholarship Application
Form to:
St. Louis Chefs de Cuisine
Education Foundation
PO Box 510301
St. Louis, Mo. 63151
Once you receive the form, fill it out and
return it to the Chefs de Cuisine Education
Foundation at the above address by
the entry deadline.
© 2010 - Chefs de Cuisine Association of St. Louis, Inc. Page 7

New Members
Welcome to our new members,
who have recently joined Chefs
de Cuisine.
Professional Members
Christine Cradock
Joe Hovland
Junior Members
Chadwick Sitzes
Austin Hamblin
Robin Lamar
Travis Breitwieser
HDA Offers ServSafe Classes
ServSafe classes are offered on the
3rd Monday of every month. Registration
begins at 8:45 am. All classes
are held at:
The Corner Coffee House
100 N Florissant Rd
Ferguson, MO 63135
ServSafe classes are being offered on:
Monday, October 18
Monday, November 15
Also a TIPS Alcohol Training is being
offered on Monday, November 22, 2010.
The cost of a ServSafe class is normally $100; however,
the class is free to all Chefs de Cuisine members in good
standing.
NOT getting paper mailings ?
Every year, we send out several US
Postal mailings (Mardi Gras, AAC
Dinner, COY ballots, and COY
dinner invitations). Out of the
~400 addresses we mail to, we always
get 10 - 20 returned as undeliverable.
For all Professional and
Junior members, we rely on the
national ACF membership database
for our authoritative source for
your address. Please ensure that we
always have your correct postal address.
For Professional and Junior members,
to update your postal address
on the national ACF website:
go to the ACF website at
http://www.acfchefs.org
click on the Login link in the upper
right corner and login using
your member ID as your user
name and your chapter ID
(MO012) as your password
go to the Members Only Area and
then UPDATE Your Profile
For Associate members, to update
your postal address on the local Chefs
de Cuisine website:
go to our local website at
http://www.stlchefs.org
go to the Members Area Login link
on the left side of the page and log in
click on the My Account Info link
and then update your address
Visit www.hdateam.com for additional
details or to register. Seats are limited to a
first-come, first-serve basis.
Page 8 The Spirit of St. Louis

Classified Ads
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.
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 em-
ployer 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
Healthy Youth
Partnership
Project Manager
The Healthy Youth Partnership is seeking
a dynamic part-time Project Manager
to coordinate HYP's ongoing projects
and organizational activities.
If you know someone who is passionate
about HYP's mission to eliminate youth
obesity and has the skill set to excel in
this role, please share this posting with
them.
Please download the Invitation for Bids
below to learn more about the position,
the scope of work, and the deadline for
submitting bids.
Go to the Jobs Bank on the Chefs
de Cuisine web site to download
the form.
Thank you!
The HYP Board of Directors
Healthy Youth Partnership
910 North 11th Street
St. Louis MO 63101
Restaurant Purchase
or Lease
Ye Olde Landmark Inn II
111 Ferry St.
Chester IL
This is a great opportunity for the person
who desires to control their own destiny
and operate a restaurant to bring about the
full potential of this unique two story establishment.
The character of the building is
revealed through the old stone walls and
timbers. The second floor allows for fine
dining and banquets if desired, as well as a
wonderful, picturesque view of the Mississippi
River.
Property offers additional long term value.
www.yeoldelandmarkinn.com
If interested please call 314-280-0046.
The Spirit of St. Louis is a monthly publication of the
ACF Chefs de Cuisine Association of St. Louis, Inc. Inquiries
may be made by letter to:
Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis, MO 63110
Or by sending an e-mail to:
newsletter@acfchefsdecuisinestlouis.org.
© 2010 Chefs de Cuisine Association of St. Louis, Inc.
All rights reserved.
Page 9

AB Foods LLC
Allison Burgess
#8 Terry Hill Lane
St. Louis, MO 63131
314-692-8320
800-822-3100
aburgess@abfoodsllc.com
www.auroprofoods.com
Bob’s Seafood
Bob Mepham
8660 Olive Street Road
University City, MO 63132
314-993-4844
Ford Hotel Supply
William Ford
Christy Schlafly
2204 North Broadway
St. Louis, MO 63102
314-231-8400
info@fordstl.com
www.fordstl.com
Gateway Proclean
Tommy Wohlgemuth
2081 Exchange Drive
St. Charles, MO 63303
636-947-9191
www.gproclean.com
Kaemmerlen Parts
& Service, Inc.
Mike Szczuka
1539 S Kingshighway
St. Louis, MO 63110
314-535-2222 www.kps-stl.com
Louisa Food
Products
Tom Baldetti
1918 Switzer Avenue
St. Louis, MO 63136
314-868-3000
Page 10
Support Those Who Support Us!
Allen
Division
Tom Farrell
8543 Page Avenue
St. Louis MO 63114
314-426-4100
800-888-4855 ext. 297
www.usfoodservice.com
Consumers Meat
Packing Co.
Mike Galet
1301 Carson Drive
Melrose Park, IL 60160
708-825-4363
Fox River Dairy
Dan Probst
Tim Probst
Jim Probst
1754 Chase Drive
Fenton, MO 63026
636-343-5110
foxriverdairy@sbcglobal.com
Geiger Kitchen
Design
Joe Geiger
5517 Mardel Avenue
St. Louis, MO 63109
314-832-7441
Kern Meat Co
Dennis Markwardt
2225 Cherokee Street
St. Louis, MO 63118
314-664-4467
McCarthy Spice &
Blends
Margaret McCarthy
6757 Olive Blvd.
St. Louis, MO 63130
314-725-1688
Andre’s Banquet
Facilities
John Armengol
4254 Telegraph Road
St. Louis MO 63129
314-894-2622
www.andresbanquet.com
Dixon Seafood
Jim Dixon
Derek Stephens
1807 N Main Street
East Peoria, IL 61611
800-373-1457
dereks@dixonsseafood.com
Fresh Mushroom
Farm
Joe Parato
P.O.Box 122
Imperial, MO 63052
636-464-0272
cj.parato@sbcglobal.net
Gordon Food
Service
Jerome Qualley
2210 South 7th Street
St. Louis, MO 63104
314-776-4860
Kuna Foodservice
Chad Lombardo
Doug Meckfessel
704 Kuna Industrial Drive
Dupo IL 62239
314-487-5800
800-770-4228
Missouri Beef
Industry Council
Melissa Albertson
2306 Bluff Creek Drive
Columbia, MO 65201-3552
573-817-0899 ext.223
www.mobeef.org
Bertarelli Cutlery
John Bertarelli
Frank Bertarelli
1927 Marconi
St. Louis, MO 63110
314-664-4005
www.bertarellicutlery.com
Edward Don Co.
Bill Tichacek
173 Snake River Dr
O'Fallon Mo 63368
636-236-6611
billtichacek@don.com
Gateway
Foodservice
Debbie Tankersley
#7 Milpark Court
Maryland Heights, MO
63043
314-429-3320
Holten Meat
Rich LaRose
1682 Sauget Business Blvd.
Sauget, IL 62206-1454
618-337-8400
rlarose@holtenmeat.com
Kathleen Lavelle
720 Olive
St. Louis, MO 63101
314-342-0874
klavelle@lacledegas.com
www.lacledegas.com
Moore Food Dist
Roger Clanton
9910 Page
St. Louis, MO 63132
314-426-1300 x324
www.moorefooddist.com
The Spirit of St. Louis

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
Rapids Foodsdervice
Contract and Design
Chris Simerda
13789 Rider Trail N, Ste 101
Earth City MO63045
chriss@rapidscontract.com
314- 344-1161
314-344-1136 Fax
Ronnoco Coffee
Company
Charles Dubuque
4241 Sarpy Avenue
St. Louis, MO 63110
314-371-5050
1-800-HAV-A-CUP
www.ronnoco.com
Specialty Seafood
Plus
Michael Lampe
300 St Ferdinand St
Florissant, MO 63031
314-249-4027
specialtyseafoodplus@gmail.com
Specialty Seafood
Plus
Michael Lampe
300 St Ferdinand St
Florissant, MO 63031
314-249-4027
specialtyseafoodplus@gmail.com
© 2010 - Chefs de Cuisine Association of St. Louis, Inc.
Support Those Who Support Us!
Ole Tyme Produce
Tom Butchart
92-94 Produce Row
St. Louis, MO 63102
314-436-5010
www.oletyme.com
Resolve Sales and
Marketing
Phil Charles
8122 Gravois Road
St. Louis, MO 63123
314-481-1444
Cell: 314-401-9649
www.resolvesales.com
Sara Lee Coffee,
Tea Superior &
Manhattan Coffee
Company
Lou Wolf
Russ Mahood
4333 Green Ash Drive
Earth City, MO 63045
314-731-2500
Sunfarm Produce
John O’Brien
84 Produce Row
St. Louis, MO 63102
314-241-1288
jobrien@sunfarmfs.com
www.sunfarmfs.com
United Fruit &
Produce
Susan Curran
#51-77 Produce Row
St Louis, MO 63102
314-621-9440
sreagan@unitedmo.com
Osage Marketing
Tim Kammeier
3908 South Old Hwy. 94
St. Charles, MO 63304
636-477-7294
tkammeier@osagemarketing.com
www.osagemarketing.com
R.L. Schreiber, Inc.
Gary DeWald
3 Butler Ridge
St Peters MO 63376
314-368-5063
www.rlschreiber.com
Savage Foods
Dave Buss
17395 Edison Avenue
St. Louis, MO 63005
636-898-1100
636-898-1119 (fax)
Sysco St. Louis
John Pumphrey
Mike Welsh
3850 Mueller Road
St. Charles, MO 63301
636-940-9230
www.syscostlouis.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
PFG Middendorf
Tom Maertz
3737 North Broadway
St. Louis, MO 63147
314-241-4800
1-800-949-MEAT
www.pfgmiddendorf.com
Ronnie’s Ice Cream
/ Quezel Sorbets
1919 S. Grand
St Louis, MO 63104
314-771-6262
www.ronnies-icecream.com
Seattle Fish Co.
Frank R. Dyer
16307 Copperwood Lane
Wildwood, MO 63040
636-399-8542
www.seattlefishkc.com
Trello Uniforms
Dan Goszewski
2665 Scott Ave., Suite C
St Louis, MO 63103
314-371-4100
dan@trellouniforms.com
www.trellouniforms.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
Page 11

Upcoming Events
Monday, October 18, 2010
October Educational &
Monthly Meeting
Culinary Institute of St. Louis
at Hickey College
Saturday, October 16
Certification Testing
Culinary Institute of St. Louis
at Hickey College
Sunday, November 7
Chef of the Year Dinner Gala
Ameristar Casino
Monday, November 15, 2010
November Educational &
Monthly Meeting
St. Louis Community College
at Forest Park