Eleven Chefs Selected for Renowned ACF Culinary Team USA

           Eleven Chefs Selected for Renowned ACF Culinary Team USA

PR Newswire

ST. AUGUSTINE, Fla., Sept. 18, 2013

Practice Begins in October for the Team's First International Competition in

ST. AUGUSTINE, Fla., Sept. 18, 2013 /PRNewswire-USNewswire/ -- Eleven chefs
from across the nation have been selected for ACF Culinary Team USA, the
official representative team for the U.S. in international culinary
competitions. Twenty-five chefs competed in a two-phase tryout process held in
June and August for an opportunity to be on the team.

(Logo: http://photos.prnewswire.com/prnh/20111130/MM14918LOGO)

During the next few months, the selected chefs will work with team coaches to
represent the U.S. in its first international competition at the 2014 Villeroy
& Boch Culinary World Cup in Luxembourg and the 2016 Internationale Kochkunst
Ausstellung (IKA), commonly referred to as the "culinary Olympics," in Erfurt,

"To be on a team of this caliber, the decision was not just based on how well
the chefs can cook," said Joseph Leonardi, CEC, team manager. "The judges and
I selected the chefs who have the personal drive and passion and want to be
part of ACF Culinary Team USA for the duration."

The 11 chefs will start practice in October for the Culinary World Cup held
Nov 22-26, 2014. Unilever Food Solutions and NEWCHEF Fashion Inc. sponsor ACF
Culinary Team USA.

The eleven chefs representing ACF Culinary Team USA are:

  oJoseph Albertelli, executive chef, Westchester Country Club, Rye, N.Y.;
    Chefs Association of Westchester and Lower Connecticut
  oBrian Campbell, CEC^®, CCE^®, senior instructor, Johnson & Wales
    University, Charlotte, N.C.; ACF North Carolina Chapter
  oGeorge Castaneda, executive chef, Sodexo, Franklin, Tenn.; ACF Middle
    Tennessee Chapter
  oShawn Culp, CEC^®, culinary arts instructor, The Art Institute of
    Pittsburgh, Bridgeville, Pa.; ACF Pittsburgh Chapter
  oBen Grupe, sous chef, Old Warson Country Club, St. Louis; Chefs de Cuisine
    Association of St. Louis Inc.
  oAaron Haga, CEC^®, chef tournant, The Broadmoor, Colorado Springs, Colo.;
    ACF Pikes Peak Chapter Inc.
  oJason Hall, CMC^®, executive chef, Hammock Dunes Club, Palm Coast, Fla.;
    ACF St. Augustine Chapter
  oAdam Munroe, chef de cuisine, The Country Club, Chestnut Hill, Mass.; ACF
    Epicurean Club of Boston
  oAlison Murphy, executive pastry chef, The Vintage Club, Indian Wells,
    Calif.; ACF national member
  oMatthew Seasock, CEC^®, executive sous chef, The Fort Worth Club, Fort
    Worth, Texas; ACF national member
  oCorey Siegel, rounds cook, The Greenbrier, White Sulphur Springs, W.Va.;
    ACF of Greater Buffalo New York

ACF Culinary Team USA began competing in international competitions in 1956.
The 1960 team captured the first world championship honor at the IKA and
repeated the distinction in 1980, 1984 and 1988 by taking the prestigious
hot-food competition and establishing a new world record for the most
consecutive gold-medal wins. In 2002, ACF Culinary Team USA had the highest
score in restaurant-style cooking among 32 nations, and in 2008, the regional
team won the overall world championship title in the regional category. At the
last IKA in 2012, ACF Culinary National Team USA won a silver medal in
cold-food presentation—only one gold medal was awarded—and a silver medal in
the hot-food kitchen, placing sixth overall.

About the American Culinary Federation
The American Culinary Federation, Inc. (ACF), established in 1929, is the
premier professional organization for culinarians in North America. With more
than 20,000 members spanning 200 chapters nationwide, ACF is the culinary
leader in offering educational resources, training, apprenticeship and
programmatic accreditation. In addition, ACF operates the most comprehensive
certification program for chefs in the United States, with the Certified
Executive Chef^®, Certified Sous Chef^® and Certified Executive Pastry Chef^®
designations the only culinary credentials accredited by the National
Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the
official representative for the United States in major international culinary
competitions, and to the Chef & Child Foundation, founded in 1989 to promote
proper nutrition in children and to combat childhood obesity. For more
information, visit www.acfchefs.org. Find ACF on Facebook at
www.facebook.com/ACFChefs and on Twitter @ACFChefs.

SOURCE The American Culinary Federation, Inc.

Website: http://www.ACFChefs.org
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