A FIERCE CULINARY COMPETITION
Thursday, March 26th
Moulin Centennial Ballroom
Enjoy an interactive night in the Moulin kitchen with sous chefs
from Vin de Set, Eleven Eleven Mississippi and
Hamilton’s Urban Steakhouse & Bourbon Bar.
Salad: hand-picked from our aeroponic greenhouse
Appetizer: prepared by Director of Culinary Operations, Jack MacMurray
Surf & Turf Competition: each chef creates an entree of Shrimp &
Iowa Premium Skirt Steak with a variety of secret ingredients
Dessert: prepared by Chef MacMurray
Vote: Hamilton Hospitality Sous Chef of the Year
$50 per guest – Cash Bar Available ~ Limited 30 guests ~
Please call 314-241-4949 for reservations
A Sous Chef is second in command in a professional kitchen. This means he or she answers to the Executive Chef, but also has some authority over the other kitchen staff.
When the Executive Chef is not working, the Sous Chef is in command. Often times, the Sous Chef will work in this role for several years with the goal to move on to become an Executive Chef. In this way, the role is considered practical training for career growth.