"On The Culinary Cutting Edge Since 1921"

Chef's Hotline 314•846•9932


The ACF Chefs de Cuisine Association of St. Louis, Inc. is a non-profit organization of culinary professionals dedicated to furthering the education, certification and camaraderie within our culinary community, and responding to the social and nutritional needs of our community at large.


Announcements

 

Sweet Potato Project
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Chefs de Cuisine Junior Hot Food Team Wins Silver Medal at Regional

The Chefs de Cuisine Junior Hot Food Team won a Silver Medal and placed 4th, out of 10 competing teams, at the ACF Central Region Culinary Salon competition at Little Rock, held Friday and Saturday, March 6th and 7th.

While not winning the overall title thus not going on to the national competition, the team demonstrated great teamwork, coordination and concentration, and presented beautiful dishes.

 

 

 

 

 

 

 

 

The members of the Chefs de Cuisine team are:

  • Ruth Gustafson
  • Scott Oglesby
  • Jim Storm
  • Dorsey Lawrencew
  • Amber Ernst
  • Derrick Kaliszewski

 

The team is coached by Tony Haacke and Paul Kampff.

 

Congratulations to the
Chefs de Cuisine
Junior Hot Food Team!

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Sweet Potato Project

Harvesting Hope

The Sweet Potato Farms initiative seeks to create neighborhoods where youth and adults have a vested interest in generating jobs, growing small businesses and sharing in economic opportunities within their own communities.

Everyone Has A Stake

For more than 115 years, by design or intent, African Americans in St. Louis have been displaced or relocated into areas where they weren’t always welcomed or able to participate in the economic fabric of those communities.

Neighborhood Benefits

By creating neighborhood- based farming systems that encourage land ownership, urban farming and large- scale produce & product production and distribution, this initiative provides the incentive to live and build within areas that have suffered from long-term neglect. In addition, it tackles the scourge of “food deserts,” malnutrition, unhealthy eating, crime and unemployment.

Joining the Local Food Revolution

A food-based movement has exploded across the country. Considering that most produce is transported some 1,800 miles to St. Louis, local grocers and restaurants are now utilizing locally-grown food to stock their shelves and serve their customers. This initiative will empower low-income communities and residents with a strategic plan that includes land-ownership and community farming aimed at addressing the demand for locally-grown food while spurring entrepreneurship and small business growth.

How The Initiative Will Work

Build a SPP “Teaching Farm” in North St. Louis

  • Sweet Potato Project students and others learn urban farming


Lease/Purchase Vacant City Lots

  • Help our students, churches, organizations & individuals secure vacant land in targeted low- income neighborhoods


Build A Farmer’s Market On Spp Land

  • New revenue streams in North St. Louis
  • Urban farmers and entrepreneurs will have the opportunity to sell produce and products at SPP Farmer’s Market.
  • Or, they can create their own food products (for a small, hourly fee) at The Salus Center-SLU’s professional industrial kitchen


Help Farmers Get Maximum Use Out Of Their Land Land

  • "Teaching farm” used to help SPP students and farmers grow maximum yields.
  • Food to be sold at SPP farmer’s market or to SPP for the development of food-based products

How You Can Help

  1. Donate to the Sweet Potato Project ( http://sweetpotatoprojectstl.org/donate/ )
  2. Host an SPP private fundraiser (contact us; we have locations if needed)
  3. Become an SPP Corporate Sponsor (please call for a presentation or sponsorship package)
  4.  In-kind training and supplies: (sales, food manufacturers & distributors, banks, etc.)
  5. Allow SPP to plant produce on privately-owned vacant property in North St. Louis
  6. Agencies, residents and individuals sign up to manage lot(s) and grow food
  7. Purchase Sweet Potato Cookies (individuals, coffee shops, bakeries, grocers, etc.)

For more information, click here to download a PDF brochure or contact:

The Sweet Potato Project
A program of the North Area Community Development 4843 Hammett Place / St. Louis, MO 63113
Sylvester Brown, Jr. / Executive Director / 314-341-4071

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2015 Spring Culinary Salon
Competition and Certification

April 25 & 26, 2015

L'École Culinaire

9811 South Forty Drive
St. Louis, MO  63124

Everyone is invited to come and view the competitions on Saturday and Sunday.

This will be an ACF sanctioned culinary salon and medals will be awarded. The decision of the judges will be final.

Information for Competitors:

Competition categories being held are:

  • Contemporary Hot Food “K 1-9” Series
  • Cold Food Salon (Categories A, B, C, and D)

 

Competition Fees:

  • ACF Members     $  50 per individual
  • Non-Members      $100 per individual

 

Information for Certification Exams:

Certification Fees:


Registrations must be received and paid for by April 20, 2015.

To download and print a registration form, please click here.

To register, please download the registration form, fill it out, and return it with your entry fee to:

Executive Chef Anthony Haacke
476 N. Kingshighway
St. Louis MO 63108
Phone: 314-361-2100
Fax:     314-361-2275
E-mail: cheftony@rcstl.com

Make checks payable to:

Chefs de Cuisine Association of St. Louis Inc.

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Change in Credit Card Processing Procedures

The Chefs de Cuisine website will no longer accept credit card payments for meetings and special events, as the processing fees used by the website processing provider were climbing. However, we will continue to accept credit card payments at the door for each event, using a moble card reader that has lower processing fees. For all future events, please bring your payment (credit card, cash, or check) with you to the event. Thank you for your understanding.

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Find Us on Facebook Logo

Well, we finally did it. Chefs de Cuisine is now on Facebook - amazingly before the decade was over !!! While this site will remain as our official website for news and event information, Facebook will give us an additional avenue for sharing information wih our members. Additional, Facebook is a much better  site for sharing photos. So though we will continue to post a few photos on this website, whole series of photos in photo albums will be available on Facebook.

So, Follow us on Facebook!

Facebook Thumbs Up Logo

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 Go to our EVENTS page to see details on our upcoming events.

2015 Events Calendar

January
  25
Sun
Survivor Party

Forest Hills CC
February
  7

Sat
MO Student State Comp.
Le Cordon Bleu
  8
Sun
Mardi Gras

Andre’s West
 conference logo 15 - 17

Mon
ACF NE/SE Regional Conf

Baltimore
23
Mon
Educational Meeting
Mushrooms Locally
March
1
Sun
Trivia Night
Orlando's (Maryland Hgts)
6-7
Fri-Sat
ACF Central Competitions
Little Rock
16
Mon
AAC Dinner
Forest Hills CC
  24
Tue
Educational Meeting
CIS at Hickey College
April
conference logo 12-14

Sun-
Wed
ACF C/W Regional Conf
Indianapolis
 chef logo 20
Mon
CMAA Chef’s Night Out

Westborough CC
  24
Fri
PFG Student Comp.
Le Cordon Bleu
25-26
Sat-Sun
Spring Salon
L'Ècole Culinaire
  27
Mon
Educational Meeting
CIS at Hickey College
May
  18

Mon
Dinner Meeting
loc tbd
June
  8

Mon
Golf Tournament
Quarry at Crys Sprngs
  15
Mon
Educational Meeting
loc tbd
July
  20
Mon
Educational Meeting
loc tbd
 conference logo 30 - 3
Thu-
Mon
ACF Nat’l Conf.

Orlando
August
  23
Sun
Purveyor’s Picnic

Tilles Park
September
  21
Tue
Educational Meeting
loc tbd
October
  3 & 4
Sat Sun
COY Challenge

CIS at Hickey College
  19
Mon
Dinner
loc tbd
November
  1 or 8
Sun
COY Dinner
loc tbd
  16

Mon
Educational Meeting

loc tbd
December
    No events

 
Dates and Events are subject to change.