Thanks to our Participating Chefs!

Bixby’s

Executive Chef Greg Ziegenfuss and Executive Sous Chef Callaghan Carter 5700 Lindell Blvd • St. Louis, MO 63112 (314) 361-7313 www.bixbys-mohistory.com 

Bixby’s, located inside the Missouri History Museum, provides the highest standards of quality, freshness and seasonality while combining modern, creative and traditional styles of cooking, with a focus on locally sourced ingredients. Opened in 2010, Bixby’s has received numberous local awards, as well as multiple Diners’ Choice Awards from OpenTable. From “Best Brunch” to “A-List,” from “Best New Restaurant” to “Hot List,” Bixby’s is recognized as an unparalleled dining destination. Executive Chef Greg Ziegenfuss and Executive Sous Chef Callaghan Carter collaborate to bring Bixby’s diners original, locally inspired fare. Chef Greg graduated first in his class from The Culinary Institute of America and has more than 30 years of industry experience. He enjoys traveling the world extensively to broaden his culinary knowledge. Working with the Bixby’s team, Chef Greg enjoys tasting and fine-tuning recipes to make them better each time they are prepared. Executive Sous

Chef Callaghan is a graduate of L’Ecole Culinaire and has been cooking since age 16. He has served top St. Louis restaurants including Busch’s Grove, Lumen and El Borracho Cantina and Bar and studied under acclaimed Chef John Griffith. Chef works on a daily basis with our community partners to locate the best seasonal products for the ever changing menu. Chef Callaghan thrives on the energy in the kitchen.

EdgeWild

Chef Aaron Baggett 550 Chesterfield Center • Chesterfield, MO 63017 (314) 383-1500 www.edgewildwinery.com

Located in the heart of Chesterfield, EdgeWild is a modern, casual restaurant serving affordable American fine wines with inventive American cuisine. In addition to the restaurant, EdgeWild is a winery that boasts an all-season patio, event spaces and a wine bar stocked with Bissinger’s chocolates. Chef Aaron Baggett has developed a menu and wine pairings for each entrée, with dishes that have “good, clean flavors with some unexpected bold touches.” Chef Baggett, a Culinary Institute of America graduate, has also worked at Triumph and Kota.

Glen Echo Country Club

Executive Chef Terry Peirick 3401 Lucas Hunt Road • Normandy, MO 63121 (314) 383-1500 www.gecc.org

Glen Echo Country Club is the oldest private golf club west of the Mississippi River. In 1904, the Golf Championship was hosted at Glen Echo Country Club. It is also the oldest Olympic venue in continuous daily use in the world. Chef Terry has been a part of this culinary team for 10 years. Glen Echo Country Club is a club rich in history and tradition, and they value their wonderful reputation of excellent food and service.

Home Wine Kitchen

Chef Cassy Vires 7322 Manchester Road • Maplewood, MO 63143 (314) 802-7676 www.homewinekitchen.com

Home Wine Kitchen is more than a restaurant – it’s a home. They consider the people who eat, drink and work there as friends and family. Owners Cassy Vires and Joshua Renbarger say “our goal is to give guests food we are passionate about, service we take pride in and an experience we would share with those closest to us.” Chef Cassy received her culinary training in Houston, Texas at The Art Institute. Since then, she has put her talent to work as a chef, instructor and food writer. She has been a monthly columnist for Feast Magazine, for which she was nominated for a James Beard Award. Home Wine Kitchen was voted one of St. Louis’ Best New Restaurants by St. Louis Magazine and the St. Louis Post-Dispatch in 2011.

The Ritz-Carlton

Pastry Supervisor Jeanine Edmonds 100 Carondelet Plaza • St. Louis, MO 63105 (314) 863-6300 www.ritzcarlton.com/en/Properties/StLouis

Jeanine Edmonds grew up in Pennsylvania reading cookbooks like novels. After pursuing a bachelor’s degree in economics and working in an office for several years, Jeanine returned to school. She received an associate’s degree in patisserie and baking from the Pennsylvania Culinary Institute in 2005.

Her first experience with The Ritz-Carlton was her externship at Maestro, in The Ritz-Carlton, Tysons Corner. This open kitchen environment gave her a taste for working in fine dining. After her externship, Jeanine moved on to The Ritz-Carlton, New Orleans. Here, she worked with some very talented pastry chefs, including St. Louis’ own Chef Simone Faure.

After Hurricane Katrina, Jeanine did a stint at The Ritz-Carlton, Philadelphia, before transferring to The Ritz-Carlton, South Beach in 2006. Jeanine worked in the Americana restaurant and later oversaw banquet functions for the pastry kitchen.

In 2009, Jeanine arrived at The Ritz-Carlton, St. Louis as the pastry supervisor. In her time here in St. Louis, Jeanine has expanded her pastry knowledge and skills while overseeing the department.

Salt

Chef Leslie Gillette 4356 Lindell Blvd • St. Louis, MO 63108 (314) 932-5787 www.enjoysalt.com

Chef Leslie Gillette started cooking in her mother’s kitchen when she was 11 years old. Her favorite part was always dessert! She knew she would be a professional in a kitchen somewhere, but that dream was never realized until 4 years ago. In 2009, she attended Le Cordon Bleu of St. Louis. Since then, she has worked in several kitchens, including helping to start a gluten-free bakery. She has been at Salt since April 2010 when the restaurant opened. She loves her job because she never has two days that are the same. She gets to use her knowledge and creativity to make new things. Her favorite part of the job is seeing the smile on someone’s face after eating something she has made. That’s why she’s a chef!

Schnucks

Chef Ashley Van Camp Multiple Locations 314-994-9900 www.schnuckscooks.com

Ashley Van Camp is proudly representing Schnucks in this exciting “Dessert First” competition to benefit the Girl Scouts of Eastern Missouri. Ashley has been a teammate at Schnucks for 5 1/2 years and currently serves on our SCHNUCKS COOKS team. SCHNUCKS COOKS is a network of 43 in-store cooking stations designed to entice customers to sample “what’s cooking” and then inspire them to recreate the dish at home! SCHNUCKS COOKS is a true meal solutions tool that we are proud to offer customers at Schnucks. Ashley helps ensure that all stations are fully operational and she assists in the development and selection of SCHNUCKS COOKS recipes.

The Saint Louis Club

Pastry Chef Kathrine Benson 7701 Forsyth Blvd • St. Louis, MO 63105

(314) 726-1964 www.stlclub.com

The Saint Louis Club has been the foremost private dining Club in the St. Louis area for the past 48 years, offering three floors of private restaurant and meeting space. The Club is renowned for serving upscale cuisine in an elegant atmosphere, accompanied by fine service. It is consistently listed among the Platinum Clubs of America, ranking the Club among the top 3% of city clubs nationally. The executive chef for the past eighteen years, Pierre Chambrin, is a former White House Chef. In 2008 he was named Chef of the Year by the Maitres Cuisiniers de France.

Representing the Saint Louis Club is pastry chef Katherine Benson. She joined the staff in June, 2012, after serving as the pastry chef at the Ameristar Casino. Originally from Denver, Katherine was classically trained at privately-owned “scratch” bakeries. Before moving to St. Louis in 2009, she also worked at the Phoenician Resort and Spa in Arizona.

St. Louis Community College

Certified Executive Pastry Chef Casey Shiller 5600 Oakland Ave • St. Louis, MO 63110

(314) 644-9100 www.stlcc.edu

Casey Shiller, a Certified Executive Pastry Chef, is the Executive Pastry Chef and Program Coordinator of Baking and Pastry Arts for St. Louis Community College at Forest Park. Shiller was named the American Culinary Federation’s National Chef Educator of the Year in 2012 and named the 2013 St. Louis Chef of the Year. Shiller was named Teacher of the Year for St. Louis Community College Forest Park in 2010, and he received Missouri Governor Jay Nixon’s Excellence in Teaching Award and the National Institute of Staff and Organizational Development’s Excellence Award in 2011. In addition to teaching, Chef Shiller is also the Director of Pastry and Baking for Jilly’s Cupcake Bar and Café.

In June, 2011, Chef Shiller was the winning contestant on the nationally-broadcast Television Food Network program, Cupcake Wars, and was featured once again on the program in January, 2012, in a “Battle of the Champions” episode. Shiller is a frequent guest on several St. Louis-based television programs including “Show Me St. Louis” and “Great Day St. Louis,” and he starred on the primetime television program, “Great Day Cooks.” In 2012, Shiller was a producer for the KMOV television program, “Ready, Chef, Go!” Shiller is also seen regularly on the NBC affiliate, KSDK, the CBS affiliate, KMOV and the FOX affiliate, KTVI, as a guest chef on weekday news programming.