2012-03 Mar Newsletter - Chefs de Cuisine Association of St Louis

The Spirit of St. Louis
“On the Culinary Cutting edge SinCe 1921” ®
5600 Oakland Avenue
St. Louis, MO 63110-1393
March 2012
Philippine Food Bank Needs Your Help !
The national Chef & Child Foundation is
sponsoring an effort to support a food bank
in Mindanao, Philippines to turn around the
malnutrition in children there.
Chef David Wasson, CCC, CCE, a chef,
caterer, and teacher in Seattle, Washington,
retired in 2008, looking for a quiet and
peaceful end to his life. After moving to
Mindanao, which is considered dangerous
even by Filipino standards, he was invited
to a “Thanksgiving” celebration at Purok
Garciaville, where he was struck by the extremely
low weight of the children. Although
the children were happy, clean, mostly well
From the Chef’s Table
Greetings!
Spring is almost here and the
year is off to a great start. We
had the pleasure of enjoying
a wonderful educational
seminar at our February
meeting at the Four Seasons
Chef Brian Hardy Downtown. The education
featured a two and a half hour seminar with
Marianne Prey, owner of ‘Extra Virgin an olive
ovation’ in Clayton leading us in a tasting of a variety
of olives and olive oils. Following Marianne,
the folks at Salume Beddu discussed their artisan
cured meat products and processes followed by a
tasting of the exquisite selection of cured meats.
Finally, Marcoot Creamery discussed their process
of cheese making and brought in a wonderful
selection of cheeses to taste. I would like to thank
Chef Fabrizio Schenardi of The Four Seasons for
dressed and not usually “looking” distressed,
it is when you realize their age that you see
how bad their condition is. He sees, for example,
children 2 years old that don’t weigh
11 pounds and a 10 year old girl who is
barely 35 pounds.
Most families have very limited incomes and
raise up to nine children. It is apparent that
the children have homes and loving parents,
but little money for food, especially nutritious
food.
Assisted by the Purok Health Care workers
in procuring food and cooking over open
fires, and using his monthly teacher’s pen-
hosting the event, Chef Chris Desens, education
and programs chair for his organization of the
event and Tim Probst from Fox River Dairy for
help setting up the event. All of the presenters did
an excellent job and I hope everyone takes time
to visit these establishments and support them in
the future. This was the first educational meeting
of the year and there will be many more exciting
events to come.
The board has made the decision to change the
format of our monthly meetings and we will be
going forward with quarterly business meetings.
This will allow us to do more advanced educational
seminars during the months that are not
allocated for business meetings and will allow for
more detailed reports from the chairpersons during
the business meetings. We will still be having
educational programs before the business meetings
but they will be limited to
Chef’s Hotline 314•846•9932
www.stlchefs.org
sion of $350, Chef Wasson started feeding
250 kids every other week. He quickly realized
that for the children to gain and maintain
a healthy weight, these children must eat
healthy everyday!
Continued on Page 2
Continued on Page 2
Mise en Place
Upcoming Events 3
Spring Culinary Salon 4
New Members 4
AAC Dinner 4
Meeting Changes 4
Golf Tournament Moves 5
Scholarship Applications 5
Knowledge Bowl Update 6
Career Fair at Forest Park 6
Two Former CIA Chef
Instructors Pass Away
6
ACF Central Regional 7
ACF National Convention 7
Deal for Pastry Chefs 7
Mardi Gras a Success 8
Classified Ads 9
Support Those Who
Support US
10

Philippine Food Bank (con’t.)
Continued from Page 1
He started researching malnutrition and its
effects on children, and statistical information
on malnutrition in the Philippines. For
every 100 children in the Philippines, 25 are
malnourished, 26 are chronically malnourished,
and 5 are “wasted”. So he approached
the Purok leaders and proposed setting up
a food bank. They donated a building and
Chef Wasson spent about $300 to remodel
it. The Tagum City Food Bank opened on July
23rd 2010.
The local Tagum City Rotary (not affiliated
with the Rotary Clubs we have in the States)
opened a bank account and set up a system
through which donations can be made to the
Food Bank via PayPal or credit card donations.
For funds to be withdrawn from the
Food Bank account, the signatures of both
David Wasson and the Rotary’s treasurer are
required.
From the Chef’s Table (con’t.)
Continued from Page 1
one hour. This will also allow for more flexibility
in venue for non business meeting to
have more creative education. The board’s
main objective is to provide continued education
to our membership and to entice future
members to join.
Our annual Mardi Gras fundraiser was on
February 12, 2012 at Andre’s West. This
fundraiser will fund our Educational Foundation,
providing grants and scholarships to
our local culinary students, and supports our
student culinary teams. The event featured
Cajun Creole themed food stations, a silent
auction and music along with an open bar.
I would like to thank Chef Joe Mueller and
Chef Tony Haacke for their outstanding effort
in putting together this year’s event.
Chef Tony Haacke has also set the date for
the Spring Competition and Certification
Testing for March 31 & April 1, 2012. Available
slots fill up quickly so please reserve your
spots now. As a chapter one of our goals is to
continue to raise the level of education and
commitment to food. Certification and competition
is a great way to hone your culinary
skills as well as to reach your career goals with
certification. Please contact Chef Haacke if
you have any questions.
On March 19, 2012 Chef Rod Laurentius
Children most in need will be given a Food
Bank Card, allowing them to 5 kilos of rice
and some canned foods each week. David estimates
that it they need at least 500 kilos of
rice each week to make a serious impact on
the children’s nutrition and weight.
The ACF and the national Chef & Child
Foundation support this initiative. At this
time, the national Chef and Child Foundation
is asking individual ACF members to
donate to this cause, via the Tagum City Food
Bank’s website: http://www.tagumfoodbank.
org/. EVERY penny you donate goes to buy
fortified rice and other foods. 100% There
are no administrative costs, and if there are
other costs (like a padlock for the door), David
pays for those from his own pocket.
For more information, please visit the Tagum
City Food Bank’s website or Chef Wassan’s
Facebook page.
will be hosting our Annual American Academy
of Chef’s Dinner at Sunset Country
Club. I am sure Chef and his entire staff will
put together an amazing dinner that will
sure to be memorable. I hope to see everyone
there for a night of great food, wine and
friendship!
Our next meeting will be April 23, 2012 at
Forest Park Community College. The educational
seminar will be presented by Mark
Palicki, Vice President of Marketing, with
Fortune Fish Company. The education will
be on “Seafood’s Future, Sustainability&
Using Lesser-Known Species”. Current US
consumption of seafood has stayed steady for
years at just below 17 lbs per person. The US
government and health experts everywhere
are telling us we should all eat more seafood.
Will America listen, and if so, where will
the extra seafood come from? How will sustainability
affect our future seafood supply?
Can we get the general public to eat “Lesser
Known Species”, that may be more abundant
and sustainable? What is aquaculture’s role
and can they increase production?
The education will be followed by our quarterly
business meeting.
I hope to see everyone at the next meeting!
Officers
President
Brian Hardy
Vice-President
Tony Haacke
Treasurer
Casey Shiller
Secretary
Rob Hertel
Chairman, Board of Directors
Kevin Storm
Committee Chairs
Apprenticeship Chairs
Matt Rolens
Associate Members Co-Chairs
Chad Lombardo
Tom Maertz
Chapter Coordinator
Madonna Bogacki
Chef and the Child
D’Aun Carrell
Culinary Art / Certification Co-Chairs
Anthony Haacke
Paul Frintrup
Education Foundation
John Bogacki
Fundraising Chair
Rich LaRose
Junior Culinary Team Co-Chairs
Dan Holtgrave
Rod Laurentius
Knowledge Bowl Team Co-Chairs
Richard Mueller
Tom Balk
Membership Chair
Susie Judy
Programs / Education Co-Chairs
Christopher Desens
Anthony Lyons
Senior Member Co-Chairs
Bro. Leo Slay
Jan Verdonkschot
Sergeant-at-Arms
Nicholas Simon
Webmaster, Newsletter Editor
Mark Williams
Junior Officers
Junior President
Austin Hamblin
Junior Vice-President
Heather Roehl
Junior Secretary
Janice Neuwirth
The Spirit of St. Louis is a monthly publication of
the ACF Chefs de Cuisine Association of St. Louis
Inc., a not-for profit, 501 C6 corporation. Inquiries
may be made by letter to:
Chefs de Cuisine Association of St. Louis Inc.
5600 Oakland Avenue
St. Louis, MO 63110-1393
Or by sending an e-mail to:
newsletter@acfchefsdecuisinestlouis.org.
Visit our website at http://www.stlchefs.org
© 2012 ACF Chefs de Cuisine Association of St.
Louis Inc. All rights reserved.
Page 2 March 2012 The Spirit of St. Louis

On The Front Burner
No March Meeting
Because our annual AAC dinner is being
held on the 3rd Monday of March,
we will not have an educational/general
meeting in March
See you in April!
Feb 12
Mardi Gras
Andre’s West
Mar 19
AAC Dinner
Sunset CC
Mar 31, Apr 1
Spring Culinary Salon
L’Ècole Culinaire
Jan. 16
Vin de Set
Feb. 20
Four Seasons
Mar.
no meeting
Apr. 23
Forest Park Comm College
May 21
location tba
Monday, March 19, 2012
American Academy of Chefs
Dinner
Sunset Country Club
9555 S. Geyer Road
St. Louis, MO 63127
See Page 4 for details.
2012 Special Event Schedule
May or June date tba
Chef’s Trivia Night
location TBA
Jun 18
Murabito Golf Tournament
Gateway National Golf Links
Aug 26
Purveyor Appreciation Picnic
Tilles Park
2012 Chapter & Educational Meetings
Jun. 4
location tba
Jul. 25
Maplewood Farmer’s Market
Aug.
no meeting
Sep. 17
location tba
Oct. 15
location tba
Note: Because of the ACF Central Regional
Conference, the April meeting has been moved
to the 4th Monday of the month.
Monday, April 23, 2012
Educational &
Chapter Meeting
STL Community College
at Forest Park
5600 Oakland
St. Louis, MO 63110
The Educational meeting will be on
“Sustainable Seafood”
presented by Fortune Fish.
Sep 23
Chef’s Wine Country BBQ
Mt. Pleasant Winery
Sep 29 & 30
Fall Culinary Salon
CIS at Hickey College
Nov 4 or 11
Chef of the Year Dinner
location TBA
Nov. 19
location tba
Dec.
no meeting
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc. Page 3

2012 Spring
Culinary Salon
This year’s Spring Culinary Salon will
again be held at L’Ecole Culinaire. The
Certification Testing will be on Saturday,
March 31 and the Culinary Competition
and individual Student Competition will
be held on Sunday, April 1. This will be
an ACF sanctioned culinary salon and
medals will be awarded. Competitions
categories being held are:
❖ Contemporary “K” Series
❖ Cold Food
Contact Chef Anthony Haacke for more
details at:
Phone: 314-361-2100
Fax: 314-361-2275
E-mail: cheftony@rcstl.com
Entry forms can be found on our website.
All entry forms and fees must be
received by March 24, 2012.
New Members
Welcome to our new members, who
have joined Chefs de Cuisine in the past
2 months.
Professional Members
❖ Matthew Bostick
❖ Christian Gullet
Junior Members
❖ Jacqueline Bryant
❖ Rhonda Clark
❖ Scott Corrigan
❖ Ty Elimon
❖ Dorsey Lawrence
❖ Danielle McNeil
American Academy of Chefs Dinner
Monday, March 19, 2012
Sunset Country Club
9555 S. Geyer Road
St. Louis, Missouri 63127
(near Gravois & I-270)
Hosted by
Executive Chef Rod Laurentius
Chef Laurentius has planned a sumptuous
menu for us.
Invitations will mailed out to all members
in early February. To register, please
return the reservation form by February
25. Online reservations will NOT be accepted
for this event.
Business Meeting Becomes Quarterly
At the February Chefs de Cuisine
board meeting, the board decided to
change the frequency of the regular
chapter business meetings, in order
to allow for more in-depth educational
meetings that can run longer
than an hour. So, rather than having
a business meeting every month, they
will now be quarterly.
The general schedule will remain
as-is, i.e. the 3rd Monday of every
month will have an educational meeting
starting at 4:00 pm and running
for an hour, followed by a general
chapter business meeting at 5:00 pm,
or an educational meeting starting at
4:00 pm and running for 2 hours. Of
course, we will continue to have 2 or
Tickets are $125 per person (Active
members, Guests, and Junior members).
Seating is limited to the first 100 paid
reservations received. Plan on joining us
by reserving your seat now!
Directions to Sunset Country Club
❖ Take Highway 270 to Gravois Road
exit.
❖ Exit East on Gravois
❖ rive 1/3 mile to Geyer Road.
❖ Turn Left on Geyer
❖ Drive 1/5 mile to club, on your left
3 dinner meetings over the course of
the year. And, as before, there will be
no meetings in August and December.
This new schedule will allow for
more flexibility in scheduling education
meeting venues. In addition, the
Programs / Education Committee
reported that the educational meetings
may, occasionally, be moved to a
different day of the week in order to
take advantages of special educational
opportunities. For example, the July
meeting is tentatively scheduled for a
Wednesday at the Maplewood Farmer’s
Market.
Please give us your feedback on this
change.
Page 4 March 2012 The Spirit of St. Louis

Murabito Golf Tournament Moves East to Illinois
Please note the tournament date has moved to
the 3rd Monday of June.
Monday, June 18, 2012
Gateway National Golf Links
18 Golf Drive
Madison IL 62060
(10 minutes from the Arch)
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
Applications being Accepted
for Murabito Scholarship
Letters of request are now being accepted from active Professional
members for continuing education travel grants.
The Sebastian Murabito Scholarship was created in 2009 to
help fund continuing education opportunities for our Professional
members. The Chefs de Cuisine annual golf tournament
was renamed in 2008 to the “Sebastian Murabito Memorial
Golf Tournament” and funds raised from the tournament fund
this scholarship.
Letters of application should include information about tuition
to the institution, travel and lodging. Remuneration will
be after the education is complete or sent directly to the institution
of the person’s choice.
Requests should be sent to:
Sebastian Murabito Scholarship
St. Louis Chef de Cuisine Education Foundation
PO Box 510301
St. Louis, Mo. 63151
Murabito Scholarships are awarded annually at the Sebastian
Murabito Memorial Golf Tournament.
This year’s tournament is the 4th annual
Sebastian Murabito Memorial Golf Tournament,
and is being held Monday, June 18,
2012 at Gateway National Golf Links in
Madison, IL.
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.
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:
❖ 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
For further information, contact:
Rich LaRose
4570 Elk Meadows Ln.
Smithton, IL 62285
314-616-1931
rblarose@mchsi.com
Directions to Gateway National
❖ From STL, drive E on the Poplar Street
Bridge (I-55N, I-70E, I-64E)
❖ Remain on I-55/I-70, toward Chicago.
❖ Take Exit 4 onto Illinois 203 North.
❖ Pass Gateway Int’l Raceway on your
left, then turn left on Eagle Park Rd.
❖ Turn left again immediately onto the
outer road (Golf Drive)
❖ Turn right toward Gateway clubhouse
and parking.
Applications for Culinary
Student 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, 2012 for the Fall 2012 term
❖ November 1, 2012 for the Spring 2013 term
To apply for a scholarship, you must send a letter requesting
the Scholarship Application Form to:
St. Louis Chefs de Cuisine Educational 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.
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc. Page 5

Knowledge Bowl
Goes to Joliet, IL
As many of you know the knowledge bowl
team has just returned from our scrimmage
in Joliet, IL. Even with much to do to prepare
for the regional conference, our chapter’s
knowledge bowl team is already showing
that we will be a strong presence at the
regional conference.
I would like to thank: Mike, Jessica, Drummond,
Jeremy, and Heather for making this
trip a success. Year after year this trip has
proven instrumental in preparing for the
“big” show in that our team looks much
more comfortable competing.
I would like to give a sincere thank you to
Chef Fred Ferrara with the Joliet Chapter for
putting on this event and helping the entire
central region a bit more at ease with the
competition. Also, I would like to thank the
“KB” team for putting in the countless hours
of study and hard work to prepare, and most
recently, fund our trip.
Along with the reported strong effort and
1st place gold with the hot food team, this
should a be a very successful year for us. So
for everyone working hard to keep the ball
rolling...Thank You,
Richard Mueller
Hospitality Career
Fair at Forest Park
St. Louis Community College at Forest
Park is again having a Hospitality
Career Fair this spring. It is being held
on Wednesday, March 28th, from
11:00 am – 2:00 pm in the Cafeteria,
with numerous hospitality companies
attending.
However, this year it will be expanded
to a campus-wide endeavor, encompassing
non-hospitality companies
too! This is an exciting opportunity
for everyone!
If you are interested in new job opportunities,
please plan on attending.
Two Former CIA Chef Instructors Pass Away
The Culinary Institute of America lost two
long-serving and much beloved faculty
members: Chef Wayne Almquist and Chef
Jim Heywood.
Born in New Jersey, Chef Almquist did an
apprenticeship in the legendary kitchens of
The Waldorf-Astoria, and he often regaled
his students about his days there. He was a
Chef Tournant at
The Four Seasons
Restaurant in its
early days, worked in
a variety of high end
country clubs, and
then ran his own restaurants
in Bloomfield,
New Jersey and
on New York’s Long Island. He became a
member of the CIA faculty in 1973, teaching
a course called “Culinary Theory and
Demonstration”, in which he demonstrated
all of the basic fundamentals of cooking to
new students before they were allowed to try
them in the school’s production kitchens.
Theatrical by nature, Wayne was very comfortable
performing demos all day long, and
he used his easy wit to keep the classes fun
and interesting.
Over the years Wayne taught many other
courses, but Skill Development was his favorite.
He always knew the importance of
laying a solid culinary foundation for our
students. Wayne also understood the stresses
of life and developed an easy rapport with his
charges. He made himself available to them
after class, and was tremendously involved in
a host of extracurricular activities including
serving as the advisor to the Service Club
for more than two decades, establishing a
CIA Choir, and producing theatre productions
on campus. Wayne officially “retired”
in January of 2005, but by February he was
back on campus as Ombudsman, a counselor
and advisor to our student body. His
culinary knowledge and experience, quick
wit , big laugh, fatherly concern, and love for
the CIA made Wayne Almquist a favorite of
several generations of CIA students---myself
included.
After completing his military service, Jim
Heywood attended the CIA at the original
New Haven campus, and quickly established
himself as a hard working and talented student
with a no-nonsense demeanor and a
can-do attitude. Upon graduation he became
a fellowship student, the CIA’s old term
for what we now call an MIT (Manager In
Training). Jim so impressed then President
Jacob Rosenthal,Vice President of Education
Leroi (Duke) Folsom, and his faculty
colleagues, that he was made a senior fellowship,
and eventually promoted to faculty
status. When the school made the move from
New Haven to Hyde Park, Jim was one of
the pioneering faculty members, along with
Fritz Sonnenschmidt, Noble Masi, Richard
Czack, Bruno Ellmer, and Walter Schreyer--who
formed the culinary foundation upon
which our reputation was built. Several years
ago we honored the surviving members of
that group with the designation---Heritage
Professors.
Jim was a tremendously talented and innovative
garde manger, with particular expertise
in cured and smoked foods. He was also my
partner in developing The American Bounty
Restaurant, whose 30th anniversary we are
celebrating this year.
Although he was born in Boston, Jim developed
a love for barbeque and chili and
competed all across the country, winning
championships and a much deserved reputation
for his now famous “Hogsbreath Chili”.
Jim had a larger than life
personality underscored
by his nickname “Big
Jim.” His practiced gruff
persona transparently
masked a heart of gold.
He loved the CIA, and
generations of CIA students,
alumni, faculty
and staff---loved him
back. Jim’s wife Liz is
an alumna, and served
as a Fellowship in the Escoffier Room with
Claudio Papini, and was also a member of
the CIA faculty. Jim and Liz have two sons,
Chris and Tim. Chis is also a CIA alumnus
– class of 1995
The CIA will have a service in the near future
honoring Jim and Wayne. We will let the
CIA Alumni Network know the details as
soon as they are available.
God Bless Chefs Wayne Almquist and Jim
Heywood.
Tim Ryan ‘77
President
Page 6 March 2012 The Spirit of St. Louis

ACF Regional Conferences Announced
The American Culinary Federation has
paired up with great ACF chapters across
the nation to bring you another year of
unforgettable conferences. This events
series is a great way to earn continuing
education hours and meet other professionals
in the culinary industry. Be sure
to mark your calendars and plan to Experience
the Power of Connection at the
conference coming to your region!
Each conference will be unique in their
own ways, bringing local flair to educational
programming and culinary experiences.
Catch up on the latest culinary
trends and watch cooking demonstrations
from expert chefs. Be part of the action
and watch individuals compete for
regional titles such as Chef of the Year,
Pastry Chef of the Year, Student Chef of
the Year and more! Team competitions
will also take place at each regional conference
including the annual Baron H.
Galand Culinary Knowledge Bowl.
The 2012 ACF Central Regional Conference
will take place in Detroit, April
14–18. Chefs, students and foodservice
professionals Experience the Power of
Connection at this culinary extravaganza
taking place at the MotorCity Casino
and Hotel. The MotorCity will host a
jam-packed, three-day conference, offering
exceptional educational programming
and networking opportunities.
Sweet Deal for
Pastry Chefs
ACF National Convention, July 14-17, in Orlando Florida
ACF is heading south to the Sunshine State for the 2012
National Convention, July 14–17. We are returning to
sunny Orlando, Fla., for another unforgettable convention.
The Orlando World Center Marriott
Resort will host this jam-packed, four-day
convention, offering exceptional educational
programming and networking opportunities.
Whether you are a seasoned professional
chef or a student new to the kitchen, the
2012 ACF National Convention offers
something for everyone. Mark your calen-
The Early Registration Deadline is March
2, 2012 Click here for more details.
Registration Rates
Members in good standing can take advantage
of these outstanding offers on a full
registration, which includes educational programming,
General Session, and conference
meals including two breakfasts, two lunches,
brunch, and the Regional Awards Gala.
Academy Dinner is sold separately.
ACF Member Rewards Rate
The Member Rewards Rate is offered to ACF
members who purchase a full registration by the
early registration deadline, are current in their
membership at the time of registration, and stay
a minimum of three nights at the conference
host hotel. Rate is for conference registration
only. Hotel reservations must be made separately.
❖ $300 for Culinarian and Professional
Culinarians
❖ $260 for Senior, Junior and Student
members
Standard Registration Rate (after Mar 2)
❖ $500 for ACF Members in good standing
❖ $595 for non-members
To encourage and grow the certified
pastry chef community, the ACF is
offering a “sweet deal” to CWPC’s
and other pastry chefs to upgrade to
the Certified Executive Pastry Chef®
(CEPC) level, if their experience warrants.
After pre-approval for the CEPC® level,
chefs who take the online written
exam at any Comira location nationwide
between the dates of February 1
– July 31, 2012, will receive a $75.00
credit toward their final certification
fees, so in the end the written exam
is free! Although you register and pay
for the written exam, you will receive
a $75 credit once your other certification
requirements are complete.
The passing form you receive from
Comira at the conclusion of the written
exam, indicating the CEPC® level
and the date, will serve as your coupon
for your discount. It’s that easy.
Please visit the CEPC® page on the
ACF website to learn more about
the pre-approval process, the written
exam and this limited time promotion.
The $75 credit applies only to
the CEPC® exam and certification.
dars and get ready for this unforgettable event in Orlando!
ACF attendees receive a discount rate of $135 per night
(plus tax) at the Orlando World Center
Marriott Resort. This rate is offered three
days before and three days after the conference,
based upon availability. Reservations
must be made by June 15, 2012, in order to
receive this discounted rate. Make your reservations
now by calling (800) 228-9290 or
(407) 239-4200!
For a full schedule and more details, click
here go the ACF website.
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc. Page 7

ServSafe Classes
The Hospitality Development Alliance
(HDA) offers ServSafe Sanitation
classes on the 2nd 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 next ServSafe classes are:
March 12
April 9
Also a TIPS Alcohol Training is
offered upon request.
The cost of a ServSafe class is normally
$100; however, the class is free
to all Chefs de Cuisine members in
good standing. Visit www.hdateam.
com for additional details or to register.
Seats are limited to a first-come,
first-serve basis.
Chef’s Mardi Gras a Great Success
The 2012 Chefs de Cuisine Mardi Gras
Extravaganza held on Sunday, February
12th at Andre’s Banquet Center in Fenton
was once again a great success. The
event was attended by over 200 people
who enjoyed an evening of Mardi Grasthemed
fun including open bar, music,
silent auction, Cajun and Creole cuisine
and much more.
The Education Foundation and St. Louis
Chefs de Cuisine would like to thank all
the volunteers, supporters and attendees
that helped make this another successful
fundraiser for our chapter.
Through the Chefs de Cuisine Association
of St. Louis Education Foundation
this year’s proceeds will benefit the junior
culinary hot food and knowledge bowl
teams, as well as ACF Culinary Team
USA.
A huge thank you goes out to the following
purveyors who donated time and
product for this year’s event, including:
❖ Bob’s Seafood
❖ Cabot Cheese
❖ Companion Bakery
❖ Fox River Dairy
❖ Fortune Fish Company
❖ Industrial Soap Company
❖ Kern Meat Company
❖ Kuna Food Service
❖ Moore Foods
❖ Morey’s Seafood International
❖ PFG Middendorf
❖ Sunfarm Food Service
❖ Sysco Foods, and
❖ US Foods Salem
Additional thanks goes to the chefs who
created the incredible cuisine:
❖ Don Grace, St. John’s Hospital
❖ Joe Gardner, St Clair Country Club
❖ Anthony Lyons, Sunset 44
❖ Paul Frinthrup, St. Albans Country
Club
❖ Mike Lamping, Bellerive Country Club
❖ Becky Jacobs, Serendipity
❖ Brian Hardy, The Gatesworth
❖ Vicki Davenport, Le Cordon Bleu
❖ Judy Smith, Dierbergs Bakery
❖ Casey Shiller, Forest Park Community
College
Thanks to Alex Grupe for heading up the
decorations committee and to Gregory
Mossberger for his additional finishing
touches. A big Thank You to the student
volunteers from The Culinary Institute
of St. Louis at Hickey College, LeCordon
Bleu and Le’Ecole Culinaire; as well
as junior members Dayton Bell, Justin
Dye and Shawn Wiltrout. Thank you
to Brian Hardy, Sam Lamping, Richard
Mueller, Austin Hamblin and the rest of
the crew from The Gatesworth for their
tireless work on another successful silent
auction.
A final thank you goes to John and Madonna
Bogacki as well as Chris Desens
for their ongoing support and input.
Once again thank you to all of you who
supported this event through attendance,
donations and dedication to The Chefs
de Cuisine Association of St. Louis Inc.
Respectfully submitted,
Joe Mueller CEC,
Tony Haacke CEC
Fundraising Committee Co-Chairs
Page 8 March 2012 The Spirit of St. Louis

Classified Ads
Sous Chef
St. Clair Country Club
St. Clair Country Club, a full-service country
club in Illinois, is seeking a full-time
salaried Sous Chef. Only fifeteen minutes
from St. Louis.
All qualified applicants, please contact:
Chef Joe
618 398 3400 or 314 602 5506
jgardner@stclaircc.com
Sous Chef
Horseshoe Bend, Arkansas
(Editor’s Note: The following e-mail was
received via our chef’s website.)
Hello Chefs,
My name is David Kugler. I reside in a little
town in northern Arkansas called Horseshoe
Bend. Recently, one of the resorts in town
was sold and reopened. The people who
bought it have asked me to oversee their
restaurant. I cannot always be there, as I
already have a job which puts me on the
road about 20 weeks a year.
I’m looking for a qualified sous chef to head
up the kitchen. This is a great opportunity
for someone who has ambition. Please help
me.
David Kugler C.E.C.
Manager/ Executive Chef
Northern Sky Rail Charters
www.northernsky.com
dkugler@northernsky.com
870-670-5951
Full-time Cooks Needed
Sunset Country Club
Looking for both entry level and experienced
line cooks, as well as a pastry assistant.
Great learning environment. Send resume
with salary expectations to Rod Laurentius
at rlaurentius@sunsetcountryclub.org
Existing Restaurant
Spaces Available
I just wanted to throw a couple existing
restaurant spaces I have for lease in the St.
Louis area out to you. If you are looking for
ready built-out restaurant space, consider
the existing restaurant spaces available:
❖ Lafayette Square – 3,000 s.f.
❖ Downtown Kirkwood (North of the
Railroad Tracks) – 2,300 s.f.
❖ Cottleville, MO (Hwy 94 and Mid
Rivers Mall Drive) – 1,800 s.f.
❖ Downtown Clayton –7,000 s.f.
All are off-market and confidential (due to
the fact that the restaurants are still operating).
All will come with fully-equipped
kitchens.
Thanks and kindest regards,
Kevin B. Shapiro
L3 Corporation
Brokerage, Retail & Restaurants
12655 Olive Blvd., Suite 220
St. Louis, MO 63141-6362
Office (314)469-7400 ext. 306
Cell (314)283-4691
Executive Sous Chef
Illini Country Club
Springfield, Illinois
Position reports to: Executive Chef
Illini is a traditional, full-service country
club located in the heart of Springfield. This
leading country club in the central Illinois
region is just 90 minutes from St. Louis.
Illini offers a variety of member dining
options featuring a diverse selection of food
and beverage from award-winning Executive
Chef Robb Wyss. Illini also offers banquet
facilities that can accommodate up to 300
guests. Total food and beverage revenues are
approximately $1.4 million. Chef Wyss has
been at the club since 2006.
Operating in multiple food service venues,
Chef Wyss offers an array of seasonal menus,
weekly tapas menus, gourmet cooking
classes, wine dinners, a weekly three course
tasting menu, all with a theme of nouvelle
cuisine.
The club seeks a motivated and accomplished
culinary professional to provide
quality and hands-on leadership to a
dedicated kitchen staff. Strong administrative
and financial management skills are
necessary. High integrity character and
superior communication ability are highly
valued traits for the position. Additionally,
this professional will ensure the daily quality
of the a la carte dinner service and will
coordinate the production of daily banquets
and member special events.
For a full list of requirements, please visit
the Chefs de Cuisine website, and click on
the Job Bank in the Quick Links section of
the home page.
Professionals who meet or exceed the established
criteria are encouraged to contact:
GSI Executive Search, Inc.
Scott McNett
scott@gsiexecutivesearch.com
314-854-1321
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc. Page 9

Andre’s Banquet Facilities
John Armengol
4254 Telegraph Road
St. Louis MO 63129
314-894-2622
www.andresbanquet.com
Bob’s Seafood
Bob Mepham
8660 Olive Street Road
University City, MO 63132
314-993-4844
Ford Hotel Supply
Christy Schlafly
2204 North Broadway
St. Louis, MO 63102
314-231-8400
www.fordstl.com
Fresh Mushroom Farm
Joe Parato
P.O. Box 122
Imperial, MO 63052
636-464-0272
www.freshmushroomfarm.com
Gordon Food Service
Jerome Qualley
2210 South 7th Street
St. Louis, MO 63104
314-776-4860
Kern Meat Co.
Dennis Markwardt
2225 Cherokee Street
St. Louis, MO 63118
314-664-4467
www.kernmeatco.com
Support Those Who Support US
Bertarelli Cutlery
John & Frank Bertarelli
1927 Marconi
St. Louis, MO 63110
314-664-4005
www.bertarellicutlery.com
Dixon Seafood
Jim Dixon
Derek Stephens
1807 N Main Street
East Peoria, IL 61611
800-373-1457
dereks@dixonsseafood.com
Fortune Fish and Gourmet
Foods
Steve Glover
Office: (314) 968-3919
Cell: (314) 740-5667
steve@fortunefishco.net
www.fortunefishco.net
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
www.holtenmeat.com
Place your ad here!
Contact Membership Chair, Susie Judy, at
susie.judy@lecoleculinaire.com
Blue Skies Recycling
Jim Fox
2055 Walton Road
St.. Louis, MO 63114
314-532-BLUE (2583)
jim@blueskiesrecycling.com
www.blueskiesrecycling.com
Edward Don & Company
David D. Reynolds
2222 Schuetz Rd. S-123
St. Louis, MO 63146
314-313-9106
davereynolds@don.com
www.don.com
Fox River Dairy
Dan, Tim, & Jim Probst
7306 N. Broadway
St. Louis, MO 63147
314-382-8700
foxriverdairy@sbcglobal.net
Gateway Proclean
Tommy Wohlgemuth
2081 Exchange Drive
St. Charles, MO 63303
636-947-9191
www.gproclean.com
Kaemmerlen Parts & Service
Mike Szczuka
1539 S. Kingshighway
St. Louis, MO 63110
314-535-2222
www.kps-stl.com
Kuna Foodservice
Chad Lombardo
704 Kuna Industrial Drive
Dupo IL 62239
800-770-4228
www.kunafoodservice.com
Page 10 March 2012 The Spirit of St. Louis

Laclede Gas
Kathleen Lavelle
720 Olive
St. Louis, MO 63101
314-342-0874
www.lacledegas.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
PFG Middendorf
Tom Maertz
3737 North Broadway
St. Louis, MO 63147
1-800-949-MEAT
www.pfgmiddendorf.com
Ronnoco Coffee Company
Charles Dubuque
4241 Sarpy Avenue
St. Louis, MO 63110
1-800-HAV-A-CUP
www.ronnoco.com
Sunfarm Produce
John O’Brien
84 Produce Row
St. Louis, MO 63102
314-241-1288
jobrien@sunfarmfs.com
www.sunfarmfs.com
Support Those Who Support US
Missouri Beef
Industry Council
2306 Bluff Creek Drive
Columbia, MO 65201-3552
573-817-0899 ext.223
www.mobeef.org
Ole Tyme
Produce
Tom Butchart
92-94 Produce Row
St. Louis, MO 63102
314-436-5010
www.oletyme.com
Rapids Foodservice Contract
and Design
Chris Simerda
13789 Rider Trail N, Ste 101
Earth City MO 63045
chriss@rapidscontract.com
314- 344-1161
Stock Yards - St. Louis
Mike Hyde
17395 Edison Avenue
St. Louis, MO 63005
636-898-1100
636-898-1119 (fax)
www.stockyards.com
Place your ad here!
Contact Membership Chair, Susie Judy, at
susie.judy@lecoleculinaire.com
Moore Food Dist
Mike Welsch
9910 Page
St. Louis, MO 63132
(314) 426-1300 Ext. 327
(314) 227-7204 Cell
www.moorefooddist.com
Osage Marketing
Tim Kammeier
3908 South Old Hwy. 94
St. Charles, MO 63304
636-477-7294
www.osagemarketing.com
Robitaille & Associates
full service Restaurant/Food consulting firm
Denys Robitaille
121 East Main Street
Belleville, IL 62220
618-604-4004
robochef63@hotmail.com
Seattle Fish Co.
Frank R. Dyer
16307 Copperwood Lane
Wildwood, MO 63040
636-399-8542
www.seattlefishkc.com
Sysco - St. Louis
John Pumphrey
3850 Mueller Road
St. Charles, MO 63301
636-940-9230
www.syscostlouis.com
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc. Page 11

ACF CheFs de Cuisine AssoCiAtion oF st. Louis inC.
5600 Oakland avenue
St. lOuiS, MO 63110-1393
“On the Culinary Cutting edge SinCe 1921” ®
Upcoming Events
Reminder: There will be no
general meeting in March.
Monday, March 19, 2012
American Academy
of Chefs Dinner
Sunset Country Club
Saturday, March 31 &
Sunday, April 1
Spring Culinary Salon
L’Ècole Culinaire
Monday, April 23, 2012
Educational &
Chapter Meeting
STL Community College
at Forest Park