opportunity to experience

that same feeling as you take

what you have learned and

continue your journey on

your externships. If you ever

have questions regarding

externships please visit Chef

Desens or any of your chef

instructors. We will partner

with you to find that special

place in this industry that we

identify on your very first day

of school with us. Here is a

list of places you will find the

0 7 C U 1 0 t e a m :

Boeing Leadership Center,

Halfway through this term

we made history and started

a new tradition all at the

same time. The 07CU10

group took the very first GI-

ANT step towards their ex-

ternships as we lined the

walls, filled the halls and

cheered them through their

EWALK (externship walk).

They have completed their

first seventeen months of

their associate degree and

are working towards comple-

tion of their externships now.

All of YOU will have the

Norwood Hills Country Club,

Gatesworth at One McKnight

Place, Racquet Club St. Lou-

is, University of Notre Dame,

Renaissance Hotel St. Louis

Airport, Prime 1000, 1111

Mississippi, St. Louis Coun-

try Club, Bellerive Country

Club, Alinea, Parc Provence,

Ritz Carlton, Mike Shannon’s

Steakhouse and Cravings.

Where will YOU find your

place in this industry? Keep

chewing off the end of the

table and you will surely

Taste Success!

May the Force Be With You

“To succeed it is necessary to accept the world as it is

and rise above it.”

Make it happen!

-Chef Chris

Term Paper Volume 2, Issue 1

Upcoming Events Term

Jan

2

No Classes

Holiday

Jan

3

First day of term

Jan

16

MLK Day

No School

Feb

24

Last Day of Term

May

5

Graduation

December 16, 2011 Volume 2, Issue 1

Tas ting Success. . .

…Speaking of Chewing off

the End of the Table. Our

inaugural Charles Carroll

Tasting Success Award was

presented to Scott Oglesby on

Wednesday, December 14 in

front of his entire class. The

award is presented to one

student in each class who

demonstrates professional-

ism, has a strong sense of

discipline, work ethic and

Culinary Pride, “Stickability”,

is a team player and is re-

spectful, self-motivated, ac-

countable and has great in-

tegrity. Scott was voted on by

his fellow team members and

chef instructors. Scott is

currently working at St. Lou-

is Country Club. Congratula-

tions Scott!

Save the date for our FIRST

ever Culinary Institute of St.

Louis graduation ceremony

on Saturday, May 5, 2012.

Help the students from the

07CU10 celebrate their ac-

complishments during the

Hickey College graduation

ceremony and cheer them on

as they cross the stage and

are handed their degrees!

It will be YOUR turn before

you know it.

Pomp and C ircums tance

Students of the first

graduating class

exit in style on their

last day of class, as

fellow classmates

cheer them on in

their E-Walk

(Externship Walk).

Scott Oglesby, recipient of

the Charrols Carroll Tast-

ing Success Award.

Page 2 Term Paper Volume 2, Issue 1

And the winner is……

Linda Gumprecht, Kristal

Little and Corey Yeates.

These students have all re-

cently received scholarships

to assist in paying for their

culinary education. Linda

and Kristal have both re-

ceived $500 awards from the

ACF Chefs de Cuisine Associ-

ation of St. Louis Educational

Foundation. Linda was also

the recipient of a $500 award

in the first ever student culi-

nary competition hosted by

Culinary Institute of St. Lou-

is as a result of her efforts in

the student category as a

member of the ACF Chefs de

Cuisine Association of St.

Louis. Corey Yeates ap-

plied for a Missouri Restau-

rant Association scholarship

and recently found out he

was one of four recipients

from the state of Missouri to

be given this scholarship

towards his culinary educa-

tion. He was awarded over

$2000 as a result of a match-

ing amount provided by the

National Restaurant Associa-

tion. Can you see the Win-

dow of Opportunity opening?

Great job Linda, Kristal and

Corey for stepping through

the window and chewing off

the end of the scholarship

table!

On Saturday, October 1,

the first day of the 2011 Fall

Culinary Salon was held at

The Culinary Institute of St.

Louis at Hickey College. The

morning started with a new

Student Culinary Showcase,

a competition geared solely to

students. This allowed an

opportunity for students to

showcase their talents in an

ACF-sanctioned competition

without the tension of having

to compete alongside senior,

more seasoned competition

veterans. Many, many hours

of preparation were needed

by each competitor. Each

student came up with their

menu, plan of work, equip-

ment list and recipes needed

and then went to work. They

each had to practice a mini-

mum of four times. The pro-

cess involves many steps and

much trial and error ulti-

mately leading to refinement

and satisfaction. All of the

students did an outstanding

Tryouts were held once

again for our third culinary

competition team. The stu-

dents who chewed the end of

the competition kitchen table

and made the team are: Ana-

stasia Worsham, Corey

Schwartz, Mary Tran, Corey

Yeates and John Meckles.

Chef Keimon meets with

them during the week and

each Friday as they prepare

for their competition date

next April against five other

culinary teams from local

culinary schools. The culi-

nary cup is proudly displayed

in the admissions reception

area. Congratulate your

fellow culinarians and stand

beside them as they dig deep-

er into their arsenal of culi-

nary skills on their way to

reaching their fullest poten-

tial.

job and proudly earned

great critiques from ACF

Certified Judges and

learned a great deal along

the way. The results were:

Jess ica Harr is -Si lver

Linda Gumprecht-Silver

S c o t t O g l e s b y - S i l v e r

Lorenzo Kel ly -Bronze

Emily Novotny-Diploma

As top score, Jessica Harris

received a one year member-

ship to the ACF Chefs de

Cuisine Association of St.

Louis. Chef Justin Keimon

also competed in the profes-

sional K category and

earned a silver medal. Con-

gratulations to everyone

who stepped up and put

forth extra effort to put

themselves and their skills

to the test. This will be an

annual event and we will be

the host school so keep your

knives sharp and look for-

ward to entering the compe-

tition arena next year!

Cul inary Compet it ion News

The enve lope p lease…

Chef Justin Keimon’s competition

plate. Chef Justin was one of many

representing the Culinary Institute

of St. Louis winning a medal.

Corey Yeates is presented with the

Missouri Restaurant Association

scholarship.

Page 3 Term Paper Volume 2, Issue 1

Student Counci l News

The student council

would like to thank all par-

ticipants of the food drive.

An astounding 1,000 items

were collected and donated

to the Bridge food pantry in

downtown St. Louis. The

class collecting the most per

student, the small but

mighty 03CU11, was treated

to pizza by the student coun-

cil for their generosity.

Currently, new toys are

being collected to be sent to

area hospitals. The gifts will

be presented to children with

cancer spending the holidays

in the hospital.

The two original members

of student council, Alex

Heberlie and Brandi Brown,

have finished their studies

here at the Culinary Insti-

tute of St. Louis, as well as

their work in serving and

representing the student

body. We wish them all the

best in their future endeav-

ors.

Our newest c lass ,

11CU11, will be next to elect

representatives. Infor-

mation will be dispersed

next term, all are encour-

aged to consider nomination.

This is an excellent chance

to make the most of your

education.

We hope you all have a

peaceful holiday break; and

before you say goodbye, re-

member to stop by the holi-

day party after cleaning day

to celebrate!

A Thousand Words

The “Grand Buffet”

presented by the

11CU10 students

in garde manger

class. Weeks of

preparation show-

case the variety of

skill acquired by

the students. Char-

cuterie, vegetable

cookery, knife

skills, presentation,

service, and even

ice carving are

skills developed in

garde manger.

A view of the legendary football stadium at Notre Dame.

Two students were placed for externship with the school,

and their experience will be one to remember!

Lauren Anthony

is pictured in the

kitchen of the

Boeing Leader-

ship Center, an-

other extern site

that offers fan-

tastic opportuni-

ties to learn and

work in a suc-

cessful foodser-

vice operation.

Chef Christine Allhoff critiques the work of a

team of students in International Cuisine.

Students learn about culture through cui-

sine; above, the regional foods of Spain are

presented

Page 4 Term Paper Volume 2, Issue 1

Why ACF?

“The Authority on Cooking in America”

The American Culinary Fed-

eration, Inc. (ACF), a profes-

sional, organization for chefs

and cooks, was founded in

1929 in New York City by

three chefs’ organizations:

the Société Culinaire Philan-

thropique, the Vatel Club

and the Chefs de Cuisine

Association of America.

Since our inception, little

has changed in our principal

goals. We are an organiza-

tion based on promoting the

professional image of Ameri-

can chefs worldwide through

education of culinarians at

all levels.

In 1976, ACF forever

changed the culinary indus-

try by elevating the position

of the executive chef from

service status to the profes-

sional category in the U.S.

Department of Labor’s Dic-

tionary of Official Titles.

Since this change, the culi-

nary industry and our organ-

ization have grown tremen-

dously. Today, ACF is the

largest professional chefs

organization in North Ameri-

ca. We are made up of more

than 20,000 members who

belong to more than 225

chapters in four regions

across the United States.

Founded

The American Culinary Federation, Inc. (ACF) was established

in 1929, the combined visions of three chefs’ associations in

New York, and chartered in New York. 2009 marked ACF’s 80th

consecutive year of operation.

ACF Mission

The American Culinary Federation provides accredited educational

programs, certifications, competitions and networking designed

to enhance professional growth for all current and future chefs and

pastry chefs.

Vital Statistics

• With more than 20,000 members, ACF is the largest organization

of culinarians in North America and the Western Hemisphere.

• There are 225 ACF chapters in all states except North Dakota,

plus Bermuda and the Caribbean, including a national chapter

that represents approximately 15% of total ACF membership.

• 14 sub-chapters in Texas under the Texas Chefs Association

umbrella.

• 124 property memberships.

• In 1976, the United States Department of Labor upgraded

its definition of chef from the designation of domestic to

professional, as a result of an ACF initiative.

• Each year, approximately 1,000 chefs receive ACF certification.

• The only certifier of U.S. master chefs (59) and master pastry chefs

(13). ACF’s certified-master-chef program was launched in 1981.

• ACF Culinary Team USA is the official representative for the United

States in major international and national culinary competitions

If you have any questions regarding an investment in yourself, your career

and your future as a culinarian please don’t hesitate to ask any of your chef

instructors who are also all members of the organization. Several of you

have already taken advantage of this valuable resource.

The ACF Chefs de Cuisine

Association of St. Louis, Inc.

is a non-profit organization of

culinary professionals dedi-

cated to furthering the educa-

tion, certification and camara-

derie within our culinary

community, and responding

to the social and nutritional

needs of our community at

large.

As the St. Louis chapter of

the American Culinary Feder-

ation, we are a proud part of

the largest professional chefs'

organization in North Ameri-

ca. Established in 1929, the

American Culinary Federa-

tion (ACF) was formed by the

combined visions of three

chefs' associations in New

York, and is now comprised of

more than 18,000 members in

240 chapters across the Unit-

ed States.

Chef’s de Cuisine Association

of St. Louis, Inc. focuses on

assisting the culinary educa-

tion, and certification of pro-

fessional cooks and chefs. Our

events and programs focus on

continuing education in the

culinary and nutritional arts.

We are active fund raisers, to

benefit culinary grants and

scholarships, to fund our

Knowledge Bowl and Culi-

nary Cooking Teams, to assist

our fellow professionals in

their times of need, and in our

Chef and Child outreach pro-

gram, to educate children on

proper nutrition.

We cordially invite you to join

us for any of our meetings

and events, regardless of your

culinary background. You will

find our fellowship welcom-

ing, educational, and genuine-

ly interested and interesting.