The Spirit of St. Louis
“On
the
Culinary Cutting Edge Since 1921” ®
5600 Oakland Avenue
St. Louis, MO 63110-1393
Chef ’s Hotline 314•846•9932
www.stlchefs.org
August 2012
Chef Shiller wins ACF Educator of the Year
Chef Casey Shiller, baking and pastry
arts coordinator in St. Louis Community College’s Hospitality Studies program, was named the ACF’s
Educator of the Year at the ACF
National Convention in Orlando,
Florida, held July 14 - 17. Chef
Shiller competed against his regional
counterparts (Northeast, Southeast
and West) for the national award.
The beauty of preparing this sweet standard
lies with its simplistic
use of only four core
ingredients:
milk,
cream, eggs, and sugar. He demonstrated
the ins and outs of egg
protein coagulation
and aeration, creating
classic components of
minute
demonstration
in front of the attendees,
showcasing their education skills, followed by a
10 minute Q&A session.
Casey’s demonstration was
on “Dessert Classics: Floating Island”.
“Floating Island is a true
classic dessert that still
At the national convention, each fi- holds a place on today’s desnalist was required to perform a 50 sert menus across the globe.
From the Chef’s Table
Greetings!
The ACF National
Convention in Orlando
Florida was a huge success. Our chapter was
well represented and
Chef Brian Hardy
everyone should be very
proud of our members that were honored.
Congratulations again to:
❖❖ ACF National Chef Educator of the
Year - Chef Casey Shiller
❖❖ Third Place Silver Medalist – ACF
Chefs de Cuisine Association of St.
Louis Student Hot Food Team
Continued on Page 4
❖❖ ACF Team USA Members - Chef
Kevin Storm and Chef Ben Grupe
Our July meeting was a market walk
at the Maplewood Farmer’s Market at
Schlafly Bottle works.
The meeting
was educational and a lot of fun. After
the market walk everyone enjoyed a nice
Happy Hour with food and drink.
Congratulations to Chef Joe Mueller for
winning the set of Callaway RAZR Hybrid Irons raffle and thanks to all that
bought tickets. The money raised went
to help with the cost of sending the Student team to Orlando.
Continued on Page 2
Mise en Place
Chef of the Year
Finalists Announced
2
New Members
2
2012 Event Schedule
3
Brian Hardy
Inducted into AAC
4
Junior Hot Foods Team Wins
Silver, Places 3rd
5
Culinary Team USA
Continues to Practice
5
Purveyors Appreciation Day
Picnic
6
Highlights of the ACF
National Convention
6
ServSafe Classes
10
Associates News
10
Classified Ads
11
Support Those Who Support
US
12
Chef of the Year
Finalists Announced
At the July Educational meeting, held
at the Maplewood Farmer’s Market
and Schlafly Bottleworks on July
25th, the finalists were announced
for the 2013 Chef of the Year competition. They are:
❖❖ Chef Tony Haacke
❖❖ Chef Casey Shiller
Likewise, the contestants for Junior
Chef of the Year are:
❖❖ Wade Bruhn
❖❖ Heather Roehl
Both sets of contestants will compete
during the Fall Culinary Salon, to be
held at the Culinary Institute of St.
Louis at Hickey College on September 29th and 30th.
New Members
Welcome to our new members, who
have joined Chefs de Cuisine in the past
2 months.
Professional Members
❖❖ Stephen Cox
❖❖ James Grover
❖❖ John Strader
Junior Members
❖❖ Brooke Baker
❖❖ Stephen Dennison
❖❖ Jennifer French
❖❖ Dion Lucero
❖❖ Christopher Moreno
❖❖ Sherry Norwood
❖❖ Mark Retzer
❖❖ Mark Silva
❖❖ Melissa Sizemore
Winners will be honored at the annual Chef of the Year Dinner and
Dance, scheduled for November
4th at the Ameristar Casino in St.
Charles.
Congratulations Chefs
From the Chef’s Table (con’t.)
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
Heather Roehl
Membership Chair
Susie Judy
Programs / Education Co-Chairs
Christopher Desens
Anthony Lyons
Senior Member Co-Chairs
Bro. Leo Slay
Jan Verdonkschot
Sergeant-at-Arms
Joe Gardner
Nicholas Simon
Webmaster, Newsletter Editor
Mark Williams
Continued from Page 1
11:00 am through 3:00 pm at the
Gloria Rogers shelter at Tilles Park,
off McKnight Road in Brentwood.
Bring the whole family to Tilles Park
to enjoy a day in the park, some good
food and some fun. We will be serving hamburgers and hot dogs with all
the fixings, beer and soda. We plan to
have games and activities for the kids.
Admission is FREE for all members
and guests, but you MUST register
I hope everyone is planning on at- no later than Wednesday, August 15,
2012 in order to attend.
tending our Annual Purveyor’s Appreciation Day Picnic. The picnic will I look forward to seeing all of you in
be on Sunday, August 19, 2012 from the very near future!
Congratulations to Chef Tony
Haacke and Chef Casey Shiller for
being voted as the finalist for “2013
Chef of the Year” and Wade Bruhn
and Heather Roehl for being named
finalist for “2013 Junior Chef of the
Year”. The Chef of the year Cook Off
will be held at The Culinary Institute
of Hickey College on September 30,
2012. I hope to see everyone there
supporting this year’s finalist.
Page 2
August 2012
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.
The Spirit of St. Louis
On The Front Burner
Sunday, August 19, 2012
Purveyors Appreciation Day
Tilles Park
Bring the whole family! And thank
our Purveyors (Associate Members)
who do so much to support us.
Admission is FREE for all members
and guests, but you MUST register
no later than Wednesday, August 15
in order to attend.
Gloria Rogers Shelter
For Reservations, either
call the Chef ’s Hotline
314•846•9932
9551 Litzsinger Road
Brentwood, MO 63124
(at the intersection of McKnight
and Litzsinger Roads)
See Page 6 for driving directions and
additional details.
or visit our website at
http://www.stlchefs.org
❖❖ 11:00 am - 3:00 pm
2012 Special Event Schedule
Feb 12
Mardi Gras
Andre’s West
Mar 19
AAC Dinner
Sunset CC
Mar 31, Apr 1
Spring Culinary Salon
L’Ècole Culinaire
Jun 18
Murabito Golf Tournament
Gateway National Golf Links
Aug 19
Purveyor Appreciation Day
Picnic
Tilles Park
Sep 23
Chef ’s Wine Country BBQ
Mt. Pleasant Winery
Sep 29 & 30
Fall Culinary Salon
Culinary Institute of St. Louis
at Hickey College
Nov 4
Chef of the Year Dinner
Ameristar Casino
2012 Chapter & Educational Meetings
Jan. 16
Vin de Set
Jun. 4
Le Cordon Bleu
Feb. 20
Four Seasons
Jul. 25
Maplewood Farmer’s Market
Mar.
no meeting
Apr. 23
Forest Park Comm College
May 21
St. Clair Country Club
Aug.
no meeting
Sep. 17
L’École Culinaire
Oct. 15
Old Hickory Golf Club
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc.
Nov. 19
location tba
Dec.
no meeting
Page 3
ACF Educator of the Year (continued)
Continued from Page 1
crème anglaise, meringue, caramelized sugar, and showcases the harmonious way of bringing this classic to
life.”
Brian Hardy
Inducted into AAC
Chef Brian Hardy was formally inducted into the American Academy
of Chefs at the ACF National Convention in Orlando, Florida, on Sunday, July 15. The induction ceremony
occurred in the morning, followed by
a reception and dinner at luxurious
Waldorf Astoria Orlando.
“Each day of work poses new challenges, opportunities to further my
skills as an educator, and reassures my
commitment to be a lifelong learner.
The last seven years of teaching at St.
Louis Community College, paired
with over 14 years as a member of the Food Network’s cooking competition
ACF, has been incredibly rewarding,” series “Cupcake Wars.” They were
invited back to participate in “The
Shiller said.
Battle of the Champions” in January.
A native St. Louisan, Shiller’s 15year culinary career includes stints at Shiller is also director of baking and
Trump’s casinos and hotels in Atlan- pastry at Jilly’s, 8509 Delmar Blvd. In
January, they opened a satellite location in the Colonnade Center in Des
The AAC is a way for the ACF to
Peres.
recognize the achievements of its
Shiller is a producer of KMOV-TV’s fellow culinarians. To-date, twentylocal cooking competition show, three members within the Chefs de
“Ready Chef Go” and is a frequent Cuisine Association of St. Louis, Inc.
contributor to the newsmagazine have been inducted into the Ameriprogram, ‘Great Day St. Louis.” He can Academy of Chefs.
serves as treasurer of the St. Louis
chapter of ACF’s Chefs de Cuisine
tic City and restaurants in Florida, Association of St. Louis.
Chicago and upstate New York. He
earned a bachelor’s degree in pastry Shiller and his wife, Anne, live in St.
Louis.
arts and baking from Johnson
and Wales University in Providence, R.I.
Last summer, he and teammate Dana Holland, executive
chef of Jilly’s Cupcake Bar &
Café in University City, won
the $10,000 grand prize on the
Page 4
August 2012
The Spirit of St. Louis
Junior Hot Foods Team Wins Silver, Places 3rd
The Junior Hot Foods team fell short
in its goal to win the national Juniors competition, winning a silver
medal and placing 3rd. However,
they worked extremely hard, showed
tremendous professionalism, and delivered stunning-looking dishes.
Coached by Dan Holtgrave CEC and
Rod Laurentius CEC, the team consists
of: Wade Bruhn (team captain), Austin
Hamblin, Justin Dye, Michael Battocletti, and Sean Begley. Rusty Snodgrass is backup alternate and attended
every practice.
While almost certainly the team members were disappointed by the results,
they can be proud of the effort they put
forth. And our chapter is certainly very
proud of their accomplishments and
their representation of our chapter.
Culinary Team USA Continues to Practice
Culinary Team USA continues to
work hard in preparation for their
competition at the Internationale
Kochkunst Ausstellung (IKA) International Culinary Art Competition,
also known as the “culinary Olympics,” Oct. 5–10, in Erfurt, Germany.
to the 2012 ACF Convention in Orlando Florida to practice with the rest
of the team. On Saturday, July 14,
they hosted the 2012 Foundation
Fundraiser, with proceeds benefiting
the teams in their journey to IKA.
The St. Louis Chefs de Cuisine chapLocal chapter members Chefs Ben ter has donated $30,000 to-date to
Grupe and Kevin Storm are on the the team to help them prepare for the
7 member team. They both traveled competition.
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc.
Page 5
Purveyors Appreciation Day Picnic
Highlights of the ACF National Convention
Editor’s Note: The following information comes from communications from Chapter President Brian Hardy and the
national ACF website.
The national ACF Convention was held in Orlando,
Fla., July 14–17 at the Orlando World Center Marriott
Resort.
Sunday, August 19, 2012
Tilles Park
Gloria Rogers Shelter
9551 Litzsinger Road
Brentwood, MO 63124
(at the intersection of McKnight
and Litzsinger Roads)
For 2012, we are again recognizing
the contributions of our fantastic
purveyors by having a Family Picnic.
The picnic will be on Sunday, August
19 from 11:00 am through 3:00 pm
at the Gloria Rogers shelter at Tilles
Park, off McKnight Road in Brentwood.
Friday, July 13
Chefs kicked off the day with
the inaugural American Culinary Federation Education Foundation (ACFEF)
Golf Tournament at the beautiful Hawk’s
Landing Golf Club to benefit ACFEF
programs.
Meanwhile, more than 50 chefs participated in the third annual Chefs Outreach to the Community Day at Universal Orlando Foundation Branch of the
Boys & Girls Club of Central Florida.
ACF members once again lent their skills
and expertise to teach kids and their
families that healthy cooking and nutritious eating can be easy - and fun. Chefs
taught a hundred children and their
families about nutritious foods and how
to prepare healthy meals at home. Participants visited four themed stations to
learn various components of nutrition:
vegetables, whole grains, smoothies and
container gardens. The event was truly a
life-changing experience for families and
the ACF chefs who participated.
Bring the whole family to Tilles Park
to enjoy a day in the park, some good
food and some fun. We will be serving hamburgers and hot dogs with all
the fixings, beer and soda. We plan
to have games (horseshoes, volleyball,
perhaps a little bingo) and activities (face painting) for the kids. We
Also on Friday, chefs enjoyed hands-on
have also ordered some PERFECT workshops at the Orlando World CenWEATHER for this year’s event!
ter Marriott, where they enhanced their
Admission is FREE for all members
and guests, but you MUST register
no later than Wednesday, August 15
in order to attend.
Mark this date on your calendar and
plan on joining us!
Directions via Hwy 40 / I-64
❖❖ Exit at McKnight Road
❖❖ Turn South on McKnight
❖❖ Drive 0.7 miles
Page 6
sugar molding skills, learned about canning and pickling, and perfected their
chocolate tempering techniques.
Chefs celebrated their return to the
Sunshine State in style Friday night at
the Pirates of the Caribbean Icebreaker
reception, hosted by ACF Central Florida Chapter, where attendees sported
their pirate garb and pillaged their way
through a motherload of cuisine.
Many local chapter members arrived this
day, including Chef Casey Shiller, who is
August 2012
preparing to compete for National Chef
Educator of the Year, along with the Junior Hot Food Team and coaches.
Saturday, July 14
Saturday marked the first full
day of the 2012 convention.
Michael Ty, CEC, AAC, ACF
national president, welcomed
and updated attendees on
the state of ACF at General
Session I. The American Academy of
Chefs (AAC) made a special donation of
$30,000 to ACF Culinary Youth Team
USA to support their efforts at Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, known
as the “culinary Olympics,” which will
take place in Erfurt, Germany this October.
The morning program also included the
presentation of several awards, including the ACF Immediate Past President’s
Award.
Then, Robert Irvine took the stage and
provided an entertaining demonstration on how to tackle the impossible in
the first general session “Demo Impossible.” Irvine engaged the audience as
he reviewed cooking techniques and
reminded chefs of the importance of
presentation and nutrition in every dish.
With more than 25 years in the culinary
profession, Robert Irvine has cooked his
way through Europe, the Far East, the
Caribbean and the Americas in hotels
and on the high seas. He brought his vast
experience to The Food Network as host
of “Restaurant: Impossible,” and has
been featured on “Dinner: Impossible”
and “Worst Cooks in America.” Irvine
faced the latest challenge in his “Impossible” series. He performed a culinary
demonstration in front of several hundred of his peers during General Session.
This was an entertaining and impressive
outcome as Irvine overcame every obstacle imaginable and once again proves
that nothing is as impossible as it seems.
Continued on Page 7
The Spirit of St. Louis
Highlights of the National ACF Convention (continued)
Continued from Page 6
Chefs attended a range of educational
seminars and demonstrations during the
late morning:
❖❖ Decadent Desserts That Will
Sweeten Your Sales
❖❖ Where’s the Pork? Vegetarian and
Vegan Charcuterie
❖❖ Business Tips For Successful Catering
❖❖ The National Pastry Forum - “A
Time for the Pastry Chef ”
❖❖ The Power of Email Marketing
❖❖ A Synergistic Terrine Demonstration
❖❖ Street Food Pork: An Inspired Approach To Local Dining
❖❖ Am I My Brother’s Chef?
❖❖ Tapping Creativity: Balancing a
Multi-Component Dish
❖❖ Meatless Monday Invites SuperFoods To Dinner
❖❖ The Middle Path Across the Great
Divide
The Chef Professionalism Award Lunch,
sponsored by MINOR’S®, honored all
regional winners. Donald Miller, CEC,
CCE, AAC, executive chef, University
of Notre Dame Food Services, Notre
Dame, Ind., representing the Central
region, won the national award.
The Board of Governors’ meeting also
took place this day, as Brian Hardy represented our chapter. There was not a lot
of business to report on. ACF President
Chef Michael Ty reported on the state of
the ACF and reported the ACF is financially strong and continuing to develop
programs and services for the membership. Chef John Kinsella reported on the
proposed idea of developing a Culinary
Hall of Fame site. There were two elections: Chef Christopher Donato CEC
AAC was elected Chairman of the Internal Audit Committee and Chef John
Zehnder was elected Chairman of the
Ethics Committee. The only other business was the opening of Nominations
for the 2013-2015 Board of Directors.
Nominations are open until December
31, 2012.
During the afternoon, chefs enjoyed
seminars and cooking demonstrations
on topics such as the chef ’s responsibility in the obesity epidemic, balancing a
multicomponent dish and navigating
between the extremes.
That evening, ACF Culinary Team USA
hosted the 2012 Foundation Fundraiser,
with proceeds benefiting the teams in
their journey to IKA.
Sunday, July 15
Attendees had a variety of activities to
choose from, including live cooking
demos, the first day of the trade show
and the start of the highly-anticipated
competitions. Celebrity chef Cat Cora
also made a special appearance and held
a book signing.
Central Chef Educator of the Year
Competitions were in full swing as regional finalists battled for top honors
and national awards. The finalists for the
Chef Educator of the Year Award captivated audiences with their live demonstrations. Chef Casey Shiller represented
our chapter very well as the Central Re-
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc.
gional Educator of the Year. Chef Shiller
worked extremely hard to prepare for this
competition, and it showed! His subject
was “Dessert Classics: Floating Island”.
❖❖ Floating Island is a true classic
dessert that still holds a place on today’s dessert menus across the globe.
The beauty of preparing this sweet
standard lies with its simplistic use
of only four core ingredients: milk,
cream, eggs, and sugar. Chef Casey
Shiller demonstrated the ins and
outs of egg protein coagulation and
aeration, creating classic components of crème anglaise, meringue,
caramelized sugar, and showcases
the harmonious way of bringing
this classic to life.
Student Team National Championship
The Student Team National Championship, sponsored by R.L. Scheiber, Inc.,
got under way on the trade show floor.
We were all very proud to cheer for the
ACF Chefs de Cuisine Association of St.
Louis Junior Hot Food Team. Coached
by Dan Holtgrave CEC and Rod Laurentius CEC, the team consists of: Wade
Bruhn (team captain), Austin Hamblin,
Justin Dye, Michael Battocletti, and
Sean Begley. Rusty Snodgrass is backup
alternate and attended every practice.
They were extremely professional and
produced visually stunning dishes.
Pastry Chef of the Year competitors also
went head-to-head as they created a
cold contemporary-style dessert, a hot
restaurant-style dessert and a showpiece
Continued on Page 8
Page 7
Highlights of the National ACF Convention (continued)
Continued from Page 7
at least two feet tall representing a Hollywood theme.
Edward Adel, CEC, a culinary instructor at Johnson County Community
College, Overland Park, Kan., from the
Central region, took first place in the
Galbani® Mozzarella Caprese Challenge,
sponsored by Lactalis Foodservice and
Galbani® Mozzarella. Shortly thereafter,
fellow Central region member Austin
Yancey, an instructor at Le Cordon Bleu
College of Culinary Arts in Chicago,
won the What’s in Your Wok: A Fried
Rice Competition, sponsored by Riviana
Foods Inc.
Baron H. Galand Culinary Knowledge
Bowl, sponsored by American Technical
Publishers, was a nail biter. All teams did
an incredible job, but it came down to
Lake Washington Institute of Technology and Kendall College. Lake Washington pulled it out in the end, defeating the
reigning champions.
American Academy of Chefs
This day was a very special day for Chef
Brian Hardy as he was one of 16 inductees at the 41st Annual American Academy of Chefs (AAC) Induction Reception and Dinner took place at the new
and luxurious Waldorf Astoria Orlando.
Sixteen chefs were inducted into the
Academy, along with six honorary members, and awards were presented. Four
were inducted into the Academy’s Hall
of Fame, and Cat Cora was named the
Hall of Fame’s 2012 Celebrated Chef.
There were also a number of Educational
seminars including:
❖❖ Food As Medicine…Conscious
Cuisine
❖❖ Tour of Baking and Pastry
❖❖ Certification “Matters”
❖❖ EDS: Constructing the Perfect
Course
❖❖ Beyond Meringue: The Versatility of
Egg White Powder
❖❖ Seductive Nutrition
❖❖ EDS: Crafting Student Learning
Outcomes
❖❖ Decoding Escoffier
❖❖ Savor The Southwest - Vegetarian
Style
❖❖ Chef ’s Move To School Panel
❖❖ EDS: Course Objectives That Meet
Assessment Criteria
❖❖ How Chefs Can Move To Help
Fight Childhood Hunger!!!
❖❖ Understanding Food Cost and
Maximizing Menu Profitability
❖❖ EDS: Course Design Using Online
Technology
❖❖ Orlando Brewing Meets Wisconsin
Cheese!
Monday, July 16
It was another exciting day, as the convention continued with more demonstrations, an inspirational presentation
by culinary legend Paul Prudhomme,
HAAC, HHOF, the conclusion of the
competitions and the trade show.
The day kicked off with an educational
demonstration, “World Flavors and Your
Menu,” which focused on Caribbean
cuisine from Puerto Rico, Trinidad, Tobago and Jamaica. Later, at the second
General Session, ACF National President
Michael Ty, CEC, AAC, and Canadian
Culinary Federation President Donald
Gyurkovits accepted the challenge set by
Robert Irvine in General Session I to lose
100 lbs. by 2013 ACF National Convention. Both chefs weighed in during the
session, and then, Ty challenged all attendees to eat and live healthier in the
coming year.
Following, chefs enjoyed a one-of-akind presentation by Prudhomme, as
he answered impromptu questions from
members of the audience and shared anecdotal stories from his illustrious career.
In the early 1980s, he started the movement of regional American cuisine by
bringing Chef Paul Prudhomme’s Louisiana Kitchen (William Morrow Cookbooks, 1984) and K-Paul’s Louisiana
Kitchen to the national and internation-
al dining scene. Award-winning chef and
former ACF National President Keith
Keogh, CEC, AAC, joined him on stage
and demonstrated one of Prudhomme’s
signature recipes, blackened fish.
The national competitions and trade
show concluded in the afternoon. Regional finalists battled for ACF’s most
prestigious title, U.S.A.’s Chef of the
Year™. The competition, sponsored by
Unilever Food Solutions, gave chefs just
one hour to prepare, cook and present
four different show plates utilizing the
mystery protein, flat iron steak.
Young cooks also competed for the national ACF Student Chef of the Year title, sponsored by Custom Culinary, Inc.
Competitors had 2 hours, 10 minutes, to
prepare, cook and serve two portions of
their two-course meal (appetizer and entree) or two desserts (one hot, one cold)
utilizing select ingredients. It was a full
day from start to finish!
Tuesday, July 17
The 2012 ACF National Convention
came to a close with a full day of seminars and demos. ACF welcomed Rick
Moonen to help us launch an important
chefs’ initiative, “Feed the Planet.” In the
evening, all 2012 award winners were
announced at the President’s Grand Ball.
Earlier in the day, attendees explored
emerging flavors through an interactive
session about the miracle berry and then
during Flavor Forecast 2012. Later, chefs
attended a variety of demos, from original chocolate candy creations by 2011
National Pastry Champion Joshua Johnson, to translating Mediterranean concepts that appeal to American palates,
to trends in specialty foods. Andy Bacigalupo talked about the no-salt recipes
that saved his life, which were recently
featured on NBC’s The Dr. Oz Show
and The Cooking Channel’s “From the
Kitchens of Hidden Valley Ranch.”
ACF adopted the “Feed the Planet”
Continued on Page 9
Page 8
August 2012
The Spirit of St. Louis
Highlights of the National ACF Convention (continued)
Continued from Page 8
declaration established by the World Association of Chefs Societies and the city
of Daejeon, South Korea, and joined in
the worldwide chefs’ initiative during
a special afternoon session led by Rick
Moonen, an early proponent of sustainability. He inspired chefs with his presentation, “How to Feed the Planet,“ in
which he discussed the chef ’s role and a
strategy to create a more sustainable future.
Chefs continued to attend the remaining
seminars and demos before the muchanticipated President’s Grand Ball. At
last, the wait was finally over for anxious
competitors, as convention attendees
gathered for the formal dinner awards
ceremony.
There were a number of educational
seminars including:
❖❖ The Miracle Berry Flavor Trip
❖❖ Flavor Forecast 2012
❖❖ Creating Artisan Chocolate Candies
❖❖ Opa! The Mediterranean Mystery
❖❖ Sensational No Salt Soups for Summer
❖❖ How To Feed the Planet
❖❖ Where’s the Pork? Vegetarian and
Vegan Charcuterie
❖❖ Trendspotting: What’s Hot in
Specialty Foods
After the ball, chefs celebrated the end of
another successful national convention.
Next year, ACF is heading west for the
2013 ACF National Convention at The
Cosmopolitan of Las Vegas, July 22–25,
2013.
2012 National Award Winners
Chef Educator of the Year
❖❖ Casey Shiller, CEPC, program coordinator, baking and pastry arts, St. Louis
Community College–Forest Park, St.
Louis
Student Chef of the Year
❖❖ Reilly Meehan, private events cook, San
Francisco Bay Area
Student Team Championship
❖❖ ACF Chefs and Cooks of the Catskill
Mountains; State University of New
York at Delhi, Delhi, N.Y.
Chef Professionalism Award
❖❖ Donald Miller, CEC, CCE, AAC, executive chef, University of Notre Dame
Food Services, Notre Dame, Ind.
Hermann G. Rusch Chef ’s Achievement
Award
❖❖ Wilfred Beriau, CEC, CCE, AAC,
retired department chair, culinary arts
and lodging and restaurant management, Southern Maine Community
College, South Portland, Maine
Baron H. Galand Culinary Knowledge Bowl
❖❖ Lake Washington Institute of Technology, Kirkland, Wash.
ACF Humanitarian Award
❖❖ Paul Prudhomme, HAAC, HHOF,
chef/owner of K-Paul’s Louisiana
Kitchen, New Orleans, and Magic
Seasoning Blends Inc., Harahan, La.
ACF Immediate Past President’s Award
❖❖ Todd Kelly, of Batavia, Ohio, executive
chef/director of food and beverage,
Hilton Cincinnati Netherland Plaza,
Cincinnati
National Chapter of the Year
❖❖ ACF Columbus Chapter, Columbus,
Ohio
U.S.A.’s Chef of the Year™
❖❖ Scott Ryan, CEC, executive chef, The
Country Club, Pepper Pike, Ohio
Chef & Child Foundation Awards
❖❖ Michael Ty, CEC®, AAC®, Endowment
Fund
❖❖ James Kokenyesdi, CEC, CCA,
foodservice supervisor, St. Clair County
Community Mental Health Authority,
Port Huron, Mich.
Pastry Chef of the Year
❖❖ Adalberto Diaz Labrada, CEPC, executive chef, Cooking School, Harmons
Grocery, Salt Lake City
AAC Distinguished Leadership Award
❖❖ Michael Ty, CEC, AAC, ACF national
president, executive chef, MT Cuisine,
LLC, Las Vegas
Here is a look at many of the 2012 ACF
competition and award winners:
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc.
Lifetime Achievement Award
❖❖ Gino Corelli, CEC, AAC, HOF, retired
executive chef, Brown University, Providence, R.I., ACF Rhode Island Chapter
2012 American Academy of Chefs Academy
Fellows
❖❖ Clark V. Braun, CEC, AAC, executive
chef, Alpine Inn, Hill City, S.D.
❖❖ James F. Connolly, CEC, AAC, Atria
Senior Living Management LLC,
Louisville, Ky.
❖❖ Shawn L. Hanlin, CEC, AAC, Oregon
Coast Culinary Institute, Coos Bay,
Ore.
❖❖ Brian A. Hardy, CEC, CCA, AAC,
The Gatesworth, St. Louis, Mo.
❖❖ Tony Hilligoss, CCE, AAC, Parkside
High School Career & Technology
Center, Salisbury, Md
❖❖ David W. Knickrehm, CEC, AAC,
Bella Aquila, Eagle, Idaho;
❖❖ Franz X. Kubak, CEC, AAC, Utah
Valley University, Orem, Utah
❖❖ Roger W. Newell, CEC, CCE, CCA,
AAC, Technical Education Center
Osceola, Kissimmee, Fla.
❖❖ Michael D. Paradiso, CEPC, AAC,
Pikes Peak Community College, Colorado Springs, Colo.
❖❖ Douglas J. Petruzzi, CEC, AAC, Pocono Produce Company, Stroudsburg,
Pa.
❖❖ Gary J. Rawson, CEC, AAC, Vanderbilt Dining, Nashville, Tenn.
❖❖ Ryan C. “RC” Schroeder Jr., CEC,
AAC, Big Tomatoes, Green Bay, Wis..
❖❖ Gregory M. Skibinski, CEC, AAC,
Western Hills Country Club, Cincinnati
❖❖ Christopher A. Tanner, CEC, WCC,
CHE, AAC, The Culinary Arts Institute
of Montgomery County Community
College, Blue Bell, Pa.
❖❖ Randy J. Torres, CEC, AAC, Oregon
Coast Culinary Institute, Coos Bay,
Ore.
❖❖ Barry R. Young, CEC, CCE, ACE,
AAC, Columbus Culinary Institute,
Columbus, Ohio
Page 9
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:
August 13
September 10
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.
Associates News
Bensenville, IL – July 18, 2012
Fortune Fish Company and JDY Gourmet announced today that they have
entered into a definitive agreement under which Fortune Fish Company will
acquire JDY Gourmet, a Chicago-based
specialty foods and premium meat purveyor. Under this agreement, JDY Gourmet will become Fortune Gourmet, a
division of Fortune Fish Company. The
announcement will be made to the public today at the 2012 Chicago Seafood
and Specialty Food Show at Navy Pier,
a biennial trade show hosted by Fortune
Fish Company.
The acquisition will allow JDY Gourmet
to increase their efficiency by joining the
infrastructure already in place at Fortune
Fish. JDY will move into the Fortune
Fish facility, taking full advantage of their
state of the art bar-coding inventory system and incredibly passionate sales and
management
staff.
JDY’s
distribution
area will also increase
with Fortune’s fleet of
over 40 refrigerated
trucks with direct distribution in Illinois,
Wisconsin, Iowa, Missouri, Indiana,
Michigan, and nationally through their
Flying Fish program.
Sean J. O’Scannlain, Fortune’s President
& CEO, stated “We are very excited
about the opportunities this acquisition
will create for our employees, customers
and suppliers. JDY specializes in procuring fantastic artisan food products from
smaller farms and their reputation in
the industry speaks for itself. Fortune is
proud to welcome JDY’s owners and staff
as new members of the Fortune team.”
David Yourd and Karrie Kimble, the
owners of JDY Gourmet, will lead the
Fortune Gourmet division with the current JDY staff members. As Fortune
Gourmet, JDY will maintain their commitment to hand-selecting outstanding
foods from smaller artisan farms and
Page 10
August 2012
matching them with the Midwest’s leading chefs and retailers. Fortune Gourmet
will continue JDY’s current services but
will be able to provide earlier deliveries, a
stronger sales presence and an increased
portfolio of specialty food products.
“Karrie and I love the food industry it
is our life,” said David Yourd, President
of JDY. “With the new developments in
specialty food distribution, we recognize
the opportunity to become an important
part of changing the traditional food
chain. While it seems like every quality
driven company has been bought up in
Chicago recently, we have noticed that
it has usually come from public corporations or out of town companies. It was
very important for us to make sure we
teamed up with a local company who
understands the Chicago market. We
can achieve with Fortune immediately
that which would have taken us years
to do on our own,”
Yourd said.
The terms of the deal
were not released. The
transaction is expected to close by the end
of August.
About Fortune Fish Company
Fortune Fish Company is a Bensenville, Ill.-based seafood processor and
distributor providing white-tablecloth
restaurants, private clubs, elegant hotels and independent, gourmet retail
stores with the finest quality fresh, live
and frozen seafood. Fortune Fish Company’s key associates have more than
100 years combined experience in the
seafood business, with a worldwide supplier base ranging from single fishermen
with one vessel to multi-national aquaculture firms. By being headquartered
only minutes from O’Hare International
Airport’s cargo dock, Fortune Fish Company has the world’s seafood markets at
its fingertips. Fortune handles over 6000
different products including a Gourmet
Continued on Page 11
The Spirit of St. Louis
Assoc. News (con’t.)
Classified Ads
Continued from Page 10
Foods division, which supplies specialty
foods selected to exceed the high standards embraced by their quality driven
customer base. Fortune Fish Company
currently services customers in Illinois,
Wisconsin, Iowa, Missouri, Indiana and
Michigan with a fleet of over 40 refrigerated vehicles and nationally through
its Flying Fish program. Since 2001,
Fortune Fish Company has brought innovation to seafood and gourmet food
distribution, consistently raising the bar
for integrity, quality, sustainability and
service. To learn more about the company, visit www.fortunefish.net or call
630.860.7100.
Fresh Veal
Angel Acres Farm
Restaurant Chef
Belleville IL
Denys Robitaille has a brand new crepe
concept that hasn’t been open for the past
several months due to his health situation.
He is looking for a working restaurant chef.
He has all necessary permits and licenses
(import/export/restaurant/catering).
He will be in town through the middle of
June. This is a great opportunity for the
person who wants it.
The restaurant has 2,500 square feet of floor
space on the main floor with 300 sq. ft. of
terrace on the front sidewalk.
About JDY Gourmet
At JDY Gourmet, we are obsessed with
flavors, textures, fragrances and the pleasures of food. We care deeply about making the best-tasting products available to
our foodservice and retail customers.
Our experience has shown us that the
most delicious products often come from
smaller farms and artisans. We are committed to hand-selecting these outstanding foods and matching them efficiently
with the Midwest’s leading chefs and
retailers. To learn more about the company, visit www.jdygourmet.com or call
773.561.7539.
There is a brand new 5-burner crepe
machine in the front bay window. The
dining room has a fireplace and there is a
separate private dining room that seats 20.
It could easily be turned into speciality deli/
restaurant or a pastry shop. There is not any
French or Italian pastry shop in this area.
A 2,500 sq. ft. 4 bedroom apartment is on
the 2nd floor, plus a 600 sq. ft. workshop is
in the basement.
For more photos and a map of the floor
plan, go to the Chefs de Cuisine website
and click on the Job Bank link in the Quick
Links section.
Any interested party should contact:
Denys Robitaille.
121 East Main street
Belleville Ill. 62220
618-604-4004Chef de Cuisine
Locally raised Belted Galloway
Delivered fresh in halves
70 - 100 pounds per half
Chef cuts the veal as needed
Natural and tender
The Belted Galloway is known for their
gentle nature, ease of calving, adaptability,
and they are genetically inclined to allow
for a grass fed/finished beef unlike most
commercially, feed-lot produced meat we
have been used to. Grass is the natural food
for cattle, not grain.
Angel Acres’ cattle
are raised as ‘natural’ as domestic
animals can be
raised.
As international
travelers, we have
tasted meats from
many areas of the
world. Our veal is as good as any we have
had in a number of countries, so we are
eager to share it with others. Our beef calves
are raised on the mother’s milk and grass
for the first 6 months of their lives. They
are not dairy calves who have been removed
from mother’s milk and fed processed grain
feeds.
Angel Acres Farm,LLC, offers meat processed from grass-fed and grass-finished
cattle. These are all antibiotic-free and
growth hormone- free. It is satisfying to
know what ‘went into’ our product, and to
be able to honestly offer to customers that
integrity and peace of mind obtained from a
natural, wholesome, product.
Our farming philosophy and practices
are reflected in our memberships in such
groups as Slow Food, American Forage and
Grassland Council, AgriMissouri, Belted
Galloway Society of America, and Eatwild.
Call to reserve
1 888 611 2167
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc.
Page 11
Support Those Who Support US
Andre’s Banquet Facilities
Bertarelli Cutlery
Blue Skies Recycling
Bob’s Seafood
Dixon Seafood
Edward Don & Company
Ford Hotel Supply
Fortune Fish and Gourmet
Foods
Fox River Dairy
Fresh Mushroom Farm
Gateway Foodservice
Gateway Proclean
Gordon Food Service
Holten Meat
Kaemmerlen Parts & Service
John Armengol
4254 Telegraph Road
St. Louis MO 63129
314-894-2622
www.andresbanquet.com
Bob Mepham
8660 Olive Street Road
University City, MO 63132
314-993-4844
Christy Schlafly
2204 North Broadway
St. Louis, MO 63102
314-231-8400
www.fordstl.com
Joe Parato
P.O. Box 122
Imperial, MO 63052
636-464-0272
www.freshmushroomfarm.com
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
Page 12
John & Frank Bertarelli
1927 Marconi
St. Louis, MO 63110
314-664-4005
www.bertarellicutlery.com
Jim Dixon
Derek Stephens
1807 N Main Street
East Peoria, IL 61611
800-373-1457
dereks@dixonsseafood.com
Steve Glover
Office: (314) 968-3919
Cell: (314) 740-5667
steve@fortunefishco.net
www.fortunefishco.net
Debbie Tankersley
#7 Milpark Court
Maryland Heights, MO
63043
314-429-3320
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
August 2012
Jim Fox
2055 Walton Road
St.. Louis, MO 63114
314-532-BLUE (2583)
jim@blueskiesrecycling.com
www.blueskiesrecycling.com
David D. Reynolds
2222 Schuetz Rd. S-123
St. Louis, MO 63146
314-313-9106
davereynolds@don.com
www.don.com
Dan, Tim, & Jim Probst
7306 N. Broadway
St. Louis, MO 63147
314-382-8700
foxriverdairy@sbcglobal.net
Tommy Wohlgemuth
2081 Exchange Drive
St. Charles, MO 63303
636-947-9191
www.gproclean.com
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
The Spirit of St. Louis
Support Those Who Support US
Laclede Gas
Missouri Beef
Industry Council
Moore Food Dist
2306 Bluff Creek Drive
Columbia, MO 65201-3552
573-817-0899 ext.223
www.mobeef.org
Mike Welsch
9910 Page
St. Louis, MO 63132
(314) 426-1300 Ext. 327
(314) 227-7204 Cell
www.moorefooddist.com
Need-A-Uniform
Ole Tyme
Osage Marketing
PFG Middendorf
Rapids Foodservice Contract
and Design
Robitaille & Associates
Chris Simerda
13789 Rider Trail N, Ste 101
Earth City MO 63045
chriss@rapidscontract.com
314- 344-1161
full service Restaurant/Food consulting firm
Denys Robitaille
121 East Main Street
Belleville, IL 62220
618-604-4004
robochef63@hotmail.com
Stock Yards - St. Louis
Seattle Fish Co.
Kathleen Lavelle
720 Olive
St. Louis, MO 63101
314-342-0874
www.lacledegas.com
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
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
Produce
Tom Butchart
92-94 Produce Row
St. Louis, MO 63102
314-436-5010
www.oletyme.com
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
© Copyright 2012 - ACF Chefs de Cuisine Association of St. Louis Inc.
Tim Kammeier
3908 South Old Hwy. 94
St. Charles, MO 63304
636-477-7294
www.osagemarketing.com
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
Page 13
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
Sunday, August 19, 2012
Sunday, September 23, 2012
Purveyors Appreciation Picnic
Chefs’ Wine Country BBQ
Tilles Park - Brentwood
Mt. Pleasant Winery - Augusta
Monday, September 17, 2012
September 29 & 30, 2012
Educational Meeting
Fall Culinary Salon
L’École Culinaire
Culinary Institute of St. Louis
at Hickey College