2010-05 May Newsletter - Chefs de Cuisine Association of St Louis

The Spirit of St. Louis
Letter from the President
I had the great honor
of representing this
chapter as its President
for the ACF Central
Regional Conference
in Indianapolis,
Indiana. We are very
Chef Brian Hardy fortunate to have so
many outstanding
members represent us as well. First I
would like to congratulate all of the junior
members and coaches for not only
competing to the highest level but for
being true professionals. The student hot
food team coached by Chef Paul Kampff,
Chef Chris Desens and Chef Dan Holtgrave
received a second place Gold
medal. They missed first place by only
2/100 of a point. The Knowledge Bowl
team coached by Chef Vicki Davenport
and Chef Tom Balk finished with a second
place silver medal making the final
round. Jeremy Brown competed for the
Central Regional Student Chef of the Year
and finished just short. Congratulations to
all of the competitors and coaches!
Knowledge Bowl Team
Richard Mueller- Captain
Kendra Couch
Meredith Frank
Jessica Grove
Erin Hoffman
Hot Food Team
Amanda Schmidt - Captain
Michelle Allender
Chuck Hess
Andy Niehoff
Bret Parrigon
Marie Wittenauer
I would also like to congratulate Chef
Kevin Storm for winning the ACF Central
(Continued on page 3)
Grupe and Storm Named to ACF Culinary Team USA
Chefs de Cusine members Ben Grupe and
Kevin Storm were two of 6 chefs nationwide to
successfully compete and win a position on
ACF Culinary Team USA.
Steve Jilleba, CMC, CCE, AAC, ACF Culinary
Team USA manager, announced on April 12
that six chefs, after successfully competing in
two culinary competitions, have been named to
ACF Culinary Team USA for savory. The chefs
―On the Culinary Cutting Edge Since 1921‖ ®
5600 Oakland Avenue
St. Louis, MO 63110 – 1393
were selected based on their hot-food and coldfood
performances, as well as their overall skill
sets, personality, attitude and the ability to excel
and work cohesively in a team setting.
―The event was extraordinary,‖ said Michael Ty,
CEC, AAC, ACF national president, who attended
the tryouts at Elgin Community College,
Elgin, Ill., April 10. ―There was so much
Chef’s Hotline: 314●846●9932
www.stlchefs.org
(Continued on page 4)
May 2010
Inside this issue:
May Meeting 2
Upcoming Events 2
June Meeting 3
Cardinal Glennon
Cookbook
Shiller Named
Teacher of Year
Juniors at Central
Conference
Forest Park Wall
of Fame
3
3
4
5
A Parable 5
April Meeting
Minutes
Murabito Golf
Tournament
ACF National
Conference
6
8
8
New Members 9
Junior Board
Minutes
10
ServSafe Classes 10
Scholarship
Deadline
10
Classified Ads 11
Sizzle Magazine 11
Support Our Associates
12

Monthly Meeting — Monday, April 26, 2010
Sunset Country Club
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
Page 2
9555 S. Geyer Road
St. Louis, Missouri 63127
(near Gravois & I-270)
Hosted by Chef Rod Laurentius
Upcoming Events
The 2nd annual
Sebastian Murabito
Memorial
Golf Tournament
Monday, June 7, 2010
Pevely Farms Golf Club
400 Lewis Road
St. Louis MO 63025
(near I-44 at Exit #266)
2010 Meeting Schedule
4:30 pm—Junior Chefs meeting
5:00 pm—General meeting
6:00 pm—Dinner
Seating is limited. $50.00 for
Active members and Guests
$25.00 for Junior members.
Please dress appropriately
(jackets and ties for men) for
dining at a country club
Monthly Educational
& Chapter Meeting
Monday, Jun 21, 2010
Jun 21
Overlook Farm
Jul 19
Bogey Club
Aug
no meeting
Overlook Farm
Clarksville Station Restaurant
901 S. Hwy 79
Clarksville, Mo 63336
(43 miles north of St. Charles)
Hosted by Chef Tim Grandinetti
Sep 20
L’Ecole Culinaire
Oct 18
Culinary Inst. at Hickey
For Reservations, please call
the Chef ’s Hotline at
314.846.9932
or via the website at
http://www.stlchefs.org
Monthly Chapter Meeting
& Dinner Meeting
July 19, 2010
Bogey Club
9266 Clayton Rd
Saint Louis, MO 63124
Hosted by Chef Scott Scheible
Dinner will be BBQ by the Pool
Nov 15
Forest Park Comm College
Dec
no meeting — Happy Holidays!
The Spirit of St. Louis

President’s Letter
(Continued from page 1)
Regional Chef of the year! Please join
me in wishing chef Storm luck as he
prepares to travel to Anaheim, CA in
August to compete for the ACF National
Chef of the Year.
I am very excited to announce that
Chef Kevin Storm and Chef Ben
Grupe were selected to compete on the
ACF National Culinary Olympic Team.
Only six chefs were named to the team
and we are very proud to have two
members of our local chapter to be
selected. With this honor comes the
responsibility of standing behind our
members and helping to raise funds for
these events. I am sure that the members
of this organization are up for that
challenge. Congratulations Chef
Storm and Chef Grupe!
I would like to thank Le Cordon Bleu
and Vicki Davenport for hosting our
April meeting. Chef Tal Ronnen gave
a very educational presentation on Vegan
cuisine. We had a great turnout
and I think everyone enjoyed the event.
I would like to congratulate long time
member Jack Perry for his induction to
the Forest Park Community College
Hospitality studies ―Wall of Fame‖ and
Chef Casey Shiller for being named
―Teacher of the Year ―at Forest Park
Community college.
Casey Shiller has been
selected as the 2010 Co-
Teacher of the Year at St.
Louis Community College
at Forest Park. This year is
the first time in the history
of the Teacher of the Year
Award that they have chosen
two faculty members
to receive this prestigious recognition.
The Teacher of the Year is chosen by a
committee of faculty peers, who care-
© 2010 - Chefs de Cuisine Association of St. Louis, Inc.
June Meeting
Monday, Jun 21, 2010
Monthly Educational &
Chapter Meeting
Overlook Farm
Clarksville Station Restaurant
901 S. Hwy 79
Clarksville, Mo 63336
(43 miles north of St. Charles)
Hosted by Chef Tim Grandinetti
3:30 pm—Junior Chefs meeting
4:00 pm—Educational meeting
5:00 pm—General meeting
Chef Tim Grandinetti will speak
during the Educational Meeting
about "Farm to Fork".
Our next meeting will be a dinner
meeting at Sunset Country Club,
hosted by Chef Rod Laurentius and his
staff. I am sure it will be a great evening
of food and wine. Please remember
to make reservations as soon as you
can so we can plan accordingly.
I look forward to see everyone very
soon!
Casey Shiller Named Teacher of the Year at Forest Park
fully scrutinize the applications
to ensure that the the
nominees epitomize the highest
standards of the teaching
profession. His selection for
the award is indicative of his
stature as a teacher par excellence.
Casey Shiller, a native of St. Louis,
Missouri, is the Executive Pastry Chef
and Coordinator of Baking and Pastry
Arts for the St. Louis Community Col-
Cardinal Glennon
Guild Cookbook
The Cardinal Glennon Guild is compiling
a fun and unique cookbook featuring
prized recipes that we hope everyone
will want to have in their cookbook
collection. We would like to you
to submit a few of your favorite recipes,
as well as recipes from your family,
friends and neighbors. Each recipe
contributor will be acknowledged in a
special section of the cookbook.
The Guild is also seeking a title for this
cookbook. If you have any brilliant
naming suggestions, please include it
with your recipe submission.
hank you for assistance with this project.
The Chefs support will allow our
mission to continue serving needs of
the Children of Cardinal Glennon
Children’s Medical Center.
This is a wonderful way for our chefs to
benefit the St. Louis community with
very little effort. Chef D’Aun Carrell
has volunteered to collect recipes from
the membership of Chef de Cuisine of
St. Louis. Please send your selections
to:
sdcarrell@gmail.com
D’Aun Carrell
5832 Victoria Ave.
St. Louis, MO 63110
(Continued on page 9)
lege at Forest Park, where he teaches
classes in baking, pastry, chocolates,
and confectionary art.. Shiller graduated
with honors from Johnson &
Wales University in Providence, Rhode
Island, with a Bachelors of Science in
Pastry Arts and Baking.
Shiller's career has allowed him to experience
many prestigious properties
including the Trump Plaza Hotel-
(Continued on page 7)
Page 3

Grupe and Storm Named to ACF Culinary Team USA
(Continued from page 1)
positive energy from the group of candidates that were competing
to become part of ACF Culinary Team USA.‖
Anthony ―Ben‖ Grupe, St. Louis, is sous
chef at St. Louis Country Club. In December
2009, he completed a three-year
apprenticeship at The Greenbrier, White
Sulphur Springs, W.Va., which followed
a one-year apprenticeship at The Racquet
Club Ladue, St. Louis. He studied culinary
arts/restaurant management at St.
Louis Community College–Forest Park,
from 2001 to 2005. He is a member of Chefs de Cuisine Association
of St. Louis Inc., and in 2005, competed as a member
of the chapter’s junior hot-food team.
James ―Kevin‖ Storm, CEC, CCA, AAC, Ballwin, Mo., has
been executive chef at Bellerive Country Club, St. Louis, since
1996. Before that, he held executive chef positions at Indian
Hills Country Club, Mission Hills, Kan., and the University
Club, St. Louis. He has a grand diploma from
LaVarenne Ecole de Cuisine, Paris, and an associate
degree from Johnson County Community College,
Overland Park, Kan. Storm was a coach for ACF
Culinary Youth Team USA, which placed fourth
overall in the world among youth teams at the 2008
IKA.
The other 4 chefs named to the team are:
Timothy Bucci, CEC, CCE, CHE, Oak Forest, Ill.
Joseph Leonardi, CEC, Johnston, R.I.
Timothy Prefontaine, CEC, Fort Worth, Texas
Eddie Tancredi, Blacklick, Ohio
The final pastry tryouts for Team USA will take place April 23–24 and
an announcement will be made by month’s end on the final selection of
pastry chef.
ACF Culinary Team USA will represent the United States at the Culinary
World Cup in Luxembourg this November and the 2012 International
Culinary Art Exhibition.
Junior Teams at ACF Central Regional Conference
Last month's newsletter carried news
that our Junior Hot Food Team and
our Knowledge Bowl Team both placed
2nd in their respective competitions at
the ACF Central Regional Conference,
held in Indianapolis in March. But the
news came just as we were going to
print, so now here are the full details.
Our Junior Culinary Hot Food Team,
coached by Chef Paul Kampff, was one
of 9 teams competing for the ACF Student
Team Regional Championship.
The hot food team finished an extremely
close 2/100 of a point out of
first place and received a second place
Gold medal, losing 36.72 to the ACF
Louis Joliet Chapter's 36.74). These
were the only two gold medals earned
in the competition.
Amanda Schmidt—Captain
Michelle Allender
Chuck Hess
Andy Niehoff
Bret Parrigon
Marie Wittenauer
Our Knowledge Bowl Team, coached
by Vicki Davenport and Tom Balk, was
one of 7 teams in this hotly contested
competition. We made it to the final
round and received second place silver
medal. The Baron H. Galand Culinary
Knowledge Bowl winners were Kendall
College, ACF Windy City Professional
Culinarians Inc. Knowledge Bowl team
members are:
Richard Mueller—Captain
Kendra Couch
Meredith Frank
Jessica Grove
Erin Hoffman
Congratulations to both teams,
and their coaches,
for their great performance!
Page 4 The Spirit of St. Louis

Jack Perry to be Inducted into Wall of Fame
Jack Perry is to be inducted into St.
Louis Community College Hospitality
Studies department's Wall of Fame on
Thursday, May 13 between 3:00 and
6:00 pm.
Jack has been an
active member of
the Chefs de Cuisine
Association
of St. Louis, Inc
since transferring
from the Middle Tennessee chapter in
Nashville. He has served in elected
positions as well as serving on various
committees. Jack has worked as a chef
consultant and educator. He is a promoter
of quality culinary creation and
is a passionate advocate of the hospitality
industry. Jack continues to pursue
perfection in his own preparation of
food, whether making gravlax or his
own cranberry juice. He seeks out the
highest quality product and to prepare
it in the most nutritionally beneficial
way.
His greatest accomplishments have
been his ability to influence so many
minds young and old with respect to
nutrition and sanitation. Jack has been
an advocate of reading labels long before
it was trendy and has been advocating
whole grains and portion control.
His first hand knowledge helped
© 2010 - Chefs de Cuisine Association of St. Louis, Inc.
him drop excessive weight and keep it
off. He now preaches healthy eating
with an emphasis on quality olive oil
and red wine.
Jack has taught numerous SERVSAFE
sanitation classes for the college, restaurant
association and as a consultant.
He has raised the level of awareness
and the pursuit of sanitation compliance
which is often overlooked. Jack
has made a tremendous difference in
the safety of food served and the quality
of food in general.
Jack is truly a man for all seasons. He is
a cook, consultant and educator. He
has evolved, adapted and gained the
knowledge, understanding, skills, attitudes,
values and interests that are representative
of the American Culinary
Federation, great chefs and educators.
The Hospitality
Department annually
recognizes
individuals in the
St. Louis area
who are alumni
of the program
and have made a
major contribution to the industry or
individuals who have been major supporters
of the hospitality program at
the Forest park campus.
A Parable — A
Woman and a Fork
There was a young woman who had
been diagnosed with a terminal illness
and had been given three months to
live. So as she was getting her things 'in
order,' she contacted her Pastor and
had him come to her house to discuss
certain aspects of her final wishes.
She told him which songs she wanted
sung at the service, what scriptures she
would like read, and what outfit she
wanted to be buried in.
Everything was in order and the Pastor
was preparing to leave when the young
woman suddenly remembered something
very important
to her.
'There's one
more thing,' she
said excitedly.
'What's that?'
came the Pastor's
reply.
'This is very important,' the young
woman continued. 'I want to be buried
with a fork in my right hand.'
The Pastor stood looking at the young
woman, not knowing quite what to say.
That surprises you, doesn't it?' the
young woman asked..
'Well, to be honest, I'm puzzled by the
request,' said the Pastor.
The young woman explained. 'My
grandmother once told me this story,
and from that time on I have always
tried to pass along its message to those
I love and those who are in need of
encouragement. In all my years of attending
socials and dinners, I always
remember that when the dishes of the
main course were being cleared, someone
would inevitably lean over and say,
'Keep your fork.' It was my favorite part
because I knew that something better
(Continued on page 9)
Page 5

April Chapter Meeting Minutes
April 26, 2010
Le Cordon Bleu
Chef Brian Hardy called meeting
to order and asked Dan Triska to
lead the group in a prayer; the
Pledge of Allegiance followed.
Thank you to Le Cordon Bleu
and Vicki Davenport for hosting
tonight’s meeting and thanks to
Chef Tal Ronnen for a great
educational demo.
President’s Report
Congratulations to Chef Anthony
Lyons and his staff for
a successful AAC Dinner.
Edgewood Chefs’ Night Out
at Meadowbrook was also
very successful. ACF Central
Region—Ethics committee is
looking for a Chairperson
for the Central Region. Chef
David Russell’s term as Central
VP ends next year. If anyone
is interested in being
nominated, please consider
running next year.
Chef Derek Spendlove, head
of Certification, said the
ACF is looking to outside
accreditation for the Certification
committee. Anyone
who has let their certification
lapse can apply up until June
10th to renew their certification
without having to retake
the practical exam. More information
can be found on
the National website acfchefs.org.
Chef Hardy has put up St.
Louis as a possible host for
the 2012 Central Region
Conference. He will form a
committee to help plan a
conference here in St. Louis.
Chef Hardy called
Chef Paul Kampff up
to introduce his Junior
Hot Food team:
Chuck Hess, Bret
Parrigon, Amanda
Schmidt, Andy Niehoff
, not present:
Michelle Allender, and
Marie Wittenauer. The team
won a 2nd place gold—
missing first place by .02 of a
point.
Chef Hardy called Vicki Davenport
up to introduce the
Knowledge Bowl Team:
Richard Mueller, Jessica
Grove, Meredith Frank. Not
present Kendra Couch and
Erin Hoffmann. The team
did a great job, coming from
behind to finish with a 2nd
place silver medal.
Chef Hardy introduced Jeremy
Brown who competed
for Student Chef of the Year
and did a great job. Our
chapter sent 11 young culinarians
to represent our
Chapter and they owe the
Chapter a round of applause
for supporting them.
Chef Hardy also acknowledged
Chef Kevin Storm
who won Central region
Chef of the Year and will be
competing for National Chef
of the Year in Anaheim.
Chef Hardy congratulated
Chef Ben Grupe and Chef
Kevin Storm for earning
places on the USA Culinary
Olympic team. On
behalf of the chapter,
these chefs
have the full support
of our chapter
and we wish them
well as they prepare
for 2012.
Cardinal Glennon Children’s
Hospital is looking for
recipes for a charity cookbook,
a link will be on our
website.
Chef Hardy presented a Certificate
to the Dean of Forest
Park Community that was
awarded at the ACF Central
Region conference. Congratulations
also to Chef Casey
Shiller for winning Forest
Park teacher of the year.
Treasurer’s Report
The chapter is fiscally sound and
the chapter has decided to support
Chef Kevin Storm with up
to $1000 in travel related expenses
as he prepares for the National
Chef of the Year competition.
The chapter has paid for an
upgrade to the website and we
will see changes soon.
Secretary: No report
Junior Chapter: No report
(Continued on page 7)
Page 6 The Spirit of St. Louis

Meeting Minutes
(Continued from page 6)
Newsletter
Submissions for the May
newsletter are due by Friday,
April 30.
Programs
Chef Desens thanked Le
Cordon Bleu for hosting the
meeting and Chef Tal for his
great demo. Next month,
May 17 dinner at Sunset CC
hosted by Chef Rod Laurentius,
June will be Tim
Grandinetti at Overlook
Farms, July at Bogey Club
with Chef Scott Scheible.
More great educational
programs to
come.
Associate’s Report
Any associate member
who is uncertain
about attending a
meeting or event, please call
Chad or Tom and they will
meet up with you for the
meeting.
Shiller Named Teacher of the Year
Casino, Trump Taj Mahal Hotel-
Casino, and the Trump Worlds Fair
Hotel-Casino in Atlantic City, New
Jersey; The Sagamore Resort near Lake
George, New York; The Ritz-Carlton
Amelia Island near Jacksonville, Florida;
Ristorante Cantare, in Chicago,
Illinois; the Westchester Country Club
in Rye, New York, and the Boeing
Leadership Center in St. Louis.
Shiller was named one of the ―Top 10
© 2010 - Chefs de Cuisine Association of St. Louis, Inc.
The Sebastian Murabito Memorial
Golf Tournament is
Monday, June 7th—We need
one more team to sign up.
Also, still looking for donations
for door prizes as well
as hole sponsorships.
Education Foundation
Chef Bogacki thanks everyone
who participated in
Mardi gras. Thank you to
Anthony for a great AAC
Dinner. We were able to
raise a lot of money for the
Educational Foundation,
which is very solvent.
Scholarships
are available to students;
applications
for Fall 2010 is
June 30th . Scholarships
are also
available to Professional
chefs depending
on how much
money is raised at the Sebastian
Murabito Memorial
Golf Tournament.
(Continued from page 3) Rising Star Pastry Chefs 2000,‖ by
Chocolates a la Carte and was
featured in Pastry Art and
Design and Food Arts magazines.
Shiller has also earned
several gold and silver medals
for his chocolate sculptures
and plated dessert displays at the New
York Food Show. Shiller also received a
perfect score for his plated dessert in a
regional contemporary pastry competition.
Shiller has been featured in two text-
Congratulations to all of everyone
who competed at the
Central Region Conference
and congratulations to Chef
Kevin and Chef Ben for
making the Olympic Team.
We need to come together as
a Chapter to do some fundraising
to help pay for these
two chefs to get to Erfurt.
The students at East Central
College have pledged $2000
to support Chefs Storm and
Grupe.
Certification
The next competition is September
12th & 13th at Westport
and is being sponsored
by Kuna Foodservice.
Sargent at Arms: no report.
No old business.
No new business.
Meeting was adjourned.
Respectfully submitted by Vicki
Davenport, Secretary
books on baking and pastry, On
Baking 2nd Edition, and About
Professional Baking. Shiller has
been featured in magazines including
Food Arts, Pastry Art &
Design, National Culinary Review,
and Sizzle. Shiller is an active
member of the American Culinary
Federation, the US Pastry Alliance, and
serves on the Executive Board of the
Chefs de Cuisine Association of St.
Louis.
Page 7

Sebastian Murabito Memorial Golf Tournament
The 2nd annual
Chefs de Cuisine
Sebastian Murabito
Memorial
Golf Tournament
Monday, June 7, 2010
Pevely Farms Golf Club
400 Lewis Road
St. Louis MO 63025
(near I-44 at Exit #266)
314-938-7000
This is a
Four Man Scramble
Golf Tournament
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
2010 ACF
National Convention
August 2–5, 2010
Anaheim, Calif.
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 professional
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.
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
2010 ACF National Convention
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
You can register for the tournament at
one of four different levels:
Gold Sponsorship $775
4 players and a hole sponsorship
Silver Sponsorship $500
2 players and a hole sponsorship
Bronze Sponsorship $250
signage only
Individual Player $150
To download and print a registration
form, click here. or go online to
www.stlchefs.org
For further information, contact:
Rich LaRose
4570 Elk Meadows Ln.
Smithton, IL 62285
314-616-1931
www.pevelyfarms.com
How to get to Pevely Farms Golf Club
From downtown St. Louis, take I-
44 west to exit No. 266 (Lewis
Road).
Make a right hand turn at the 4way
stop sign and continue 1½
miles to the club, which will be on
your right hand side.
included Patrick O’Connell, Charlie
Trotter, Lorena Garcia, Martin Yan,
Ann Cooper, John Folse and others.
Page 8 The Spirit of St. Louis

A Parable — A Woman and a Fork
(Continued from page 5)
was coming...like velvety chocolate cake
or deep-dish apple pie. Something wonderful,
and with substance!'
So, I just want people to
see me there in that casket
with a fork in my hand
and I want them to wonder
'What's with the fork?'
Then I want you to tell
them: 'Keep your fork, the
best is yet to come.'
The Pastor's eyes welled up
with tears of joy as he
hugged the young woman
good-bye. He knew this
would be one of the last
times he would see her
before her death. But he also knew that
the young woman had a better grasp of
heaven than he did. She had a better
grasp of what heaven would be like
than many people twice her age, with
twice as much experience and knowledge.
She KNEW that something better
was coming.
At the funeral people were walking by
the young woman's casket and they saw
the cloak she was wearing and the fork
placed in her right hand. Over and
over, the Pastor heard the question,
Cardinal Glennon Guild Cookbook
Chef Carrell will convert the recipes to
the form requested by the Guild. Here
are a few guidelines since these are going
to domestic kitchens.
No more than 10 ingredients,
listed in order of use.
Please do not abbreviate: teaspoon,
ounce, pound, etc.
Suggested subjects: soups, sauces,
chicken recipes, dressings/salads,
Italian/French/Southwestern US,
© 2010 - Chefs de Cuisine Association of St. Louis, Inc.
'What's with the fork?' And over and
over he smiled.
During his message, the Pastor told the
people of the conversation he had with
the young
woman shortly
before she
died. He also
told them
about the fork
and about
what it symbolized
to her. He
told the people
how he could
not stop thinking
about the
fork and told
them that they
probably would not be able to stop
thinking about it either.
He was right. So the next time you
reach down for your fork let it remind
you, ever so gently, that the best is yet
to come. Great friends are a very rare
jewel, indeed, they make you smile and
encourage you to succeed.They lend an
ear, they share a word of praise, and
they always want to open their hearts to
us.
(Continued from page 3) seafood, breads, desserts.
Clarify number of servings and
amount of each serving.
Include name with Chef’s brief bio
and contact information (to answer
any questions that arise)
Submit each recipe separately
Include container sizes (e.g. 16ounce
package or 24 ounce can)
Include any pre-preparation, temperature,
cooking times, storage,
chilling, etc.
Do not worry about converting
New Members
Welcome to our new members,
who have recently joined Chefs
de Cuisine.
Allied Members
Frank Dyer
Junior Members
Katherine Capstick
Arnot Clayton
Brett Espeseth
Hannah Lea
Joel Melton
weight/measurements to cups/spoons,
I have a program that does that. I do
ask that any handwritten please be readable!
If chefs do not have time to send a recipe,
just call Chef Carrell and she will
come pick it up. Call her at 314-323-
3490
The deadline is May 17, 2006.
For more information, please go to our
website (Chefs de Cuisine) for
other options.
Page 9

Junior Board Meeting Minutes
Le Cordon Bleu - St. Peters
April 26, 2010
New Business
Schlafly Tour
Ronocco Tour
Recipe Book for Cardinal
Glennon
Central Region Convention
Results
Knowledge Bowl Finished
2nd out of 10
teams
HDA Offers ServSafe Classes
ServSafe classes are being offered on:
Monday, May 17
Monday, June 21
Also a TIPS Alcohol Training is being
offered on Monday, May 24, 2010.
Hot Food Team finished
2nd, by 2/100ths of a point.
Shadowing Michael Ty (ACF
President)
Requires an essay containing
how shadowing Michael Ty
would benefit
your career.
Deadline to
enter is May 28th.
Fall Culinary
Competition
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
The cost of a ServSafe class is normally $100; however,
the class is free to all Chefs de Cuisine members in good
standing.
June 30, 2010 Deadline for Scholarships
The Chefs de Cuisine Education Foundation
offers scholarships to students
enrolled full-time in accredited culinary
programs. The deadline for application
for scholarships is:
June 30, 2010
for the Fall 2010 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
Dates are tentatively set for
September 12th and 13th
2nd ann. Murabito Golf Tournament
June 7th, 2010
Pevely Farms Golf Club
Need volunteers
Any suggestions for the
menu are welcome
Teams to play
Visit www.hdateam.com for additional
details or to register. Seats are limited to a
first-come, first-serve basis.
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.
Page 10 The Spirit of St. Louis

Classified Ads
Augustana College
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.
Sizzle Magazine Now
Available in Digital
Form
Sizzle Magazine, the ACF Quarterly for
Students of Cooking, is now available
exclusively in digital format.
You can get it at:
www.sizzle-digital.com/sizzle/summer2010#pg1
© 2010 - Chefs de Cuisine Association of St. Louis, Inc.
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
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 11

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
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
Kuna Foodservice
Chad Lombardo
Doug Meckfessel
704 Kuna Industrial Drive
Dupo IL 62239
314-487-5800
800-770-4228
www.kunafoodservice.com
Page 12
Support Those Who Support Us!
Allen Division
US Foodservice,
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
www.consumerspacking.com
This SPACE for rent.
Contact our Membership
Chair, Susie Judy,
susie.judy@lecoleculinaire.com
at for details.
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
Laclede Gas
Kathleen Lavelle
720 Olive
St. Louis, MO 63101
314-342-0874
klavelle@lacledegas.com
www.lacledegas.com
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
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
This SPACE for rent.
Contact our Membership
Chair, Susie Judy,
susie.judy@lecoleculinaire.com
at for details.
Louisa Food
Products
Tom Baldetti
1918 Switzer Avenue
St. Louis, MO 63136
314-868-3000
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
Fresh Mushroom
Farm
Joe Parato
P.O.Box 122
Imperial, MO 63052
636-464-0272
cj.parato@sbcglobal.net
www.freshmushroomfarm.com
Gordon Food
Service
Jerome Qualley
2210 South 7th Street
St. Louis, MO 63104
314-776-4860
Kern Meat Company
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
The Spirit of St. Louis

Missouri Beef
Industry Council
Melissa Albertson
2306 Bluff Creek Drive
Columbia, MO 65201-
3552
573-817-0899 ext.223
www.mobeef.org
PFG Middendorf
Orville Middendorf
Tom Maertz
3737 North Broadway
St. Louis, MO 63147
314-241-4800
1-800-949-MEAT
www.pfgmiddendorf.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)
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!
Moore Food
Distributors, Inc.
Roger Clanton
9910 Page
St. Louis, MO 63132
314-426-1300 x324
www.moorefooddist.com
This SPACE for rent.
Contact our Membership
Chair, Susie Judy,
susie.judy@lecoleculinaire.com
at for details.
Ronnie’s Ice Cream
/ Quezel Sorbets
1919 S. Grand
St Louis, MO 63104
314-771-6262
www.ronnies-icecream.com
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
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 Foodservice
Contract & 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
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
Ole Tyme Produce
Tom Butchart
92-94 Produce Row
St. Louis, MO 63102
314-436-5010
www.oletyme.com
Resolve Sales &
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
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 13

Upcoming Events
Monday, May 17, 2010
Monthly Chapter &
Dinner Meeting
Sunset Country Club
Monday, June 7, 2010
The 2nd annual
Sebastian Murabito
Memorial
Golf Tournament
Pevely Farms Golf Club
Monday, June 21 2010
Monthly Chapter Meeting
Overlook Farm
Clarksville, MO