Press Release

American Culinary Federation to host International Showcase at National Restaurant Association Show

ACF Culinary Team USA will vie in hot and cold food competitions

Columbus, January 10, 2003—ACF Culinary Team USA 2004 will join several international teams in competition at the 2003 American Culinary Classic, May 17–20 at McCormick Place in Chicago. The competition, which is hosted by the American Culinary Federation, will take place during the 84th annual National Restaurant Association Restaurant, Hotel-Motel Show.

Teams will compete in both hot and cold food competitions, which are evaluated by a panel of international judges. Each team will be required to produce 85 portions of a three-course meal that includes a seafood appetizer, a main course with appropriate complements and dessert. The cold food competition includes finger foods, starters consisting of meat, poultry or fish, a three-course meal including dessert, a vegetarian restaurant platter, a tasting menu and desserts.

Competing for Team USA’s national team are: Edward G. Leonard, CMC, AAC, captain; Joachim Buchner, CMC; Richard Rosendale, CC; Daniel Scannell, CEC; Russell Scott, CMC; and Darrin Aoyama, pastry chef. James Decker, CEC, is the national team sous chef. The team will continue to compete in national and international competitions over the next two years before heading to the IKA in Erfurt, Germany, in 2004.

There will also be an ACF-sanctioned Culinary Arts Salon during the NRA show, a competition open to professionals and students on a first-come, first-served basis. Competition guidelines and entry forms will be available Feb. 15 from show chair Michel Bouit, CEC, AAC at (312) 663-5701 or via e-mail at mbi@worldofmbi.com (Web site www.worldofmbi.com). Competition information will also be available on the ACF Web site at www.acfchefs.org.

The American Culinary Classic is produced, managed and sponsored by the National Restaurant Association in association with the American Culinary Federation, and is sanctioned by the World Association of Chefs Societies. The first American Culinary Classic was held in Chicago in 1987.

About the American Culinary Federation (ACF)
Founded in 1929, the American Culinary Federation (ACF) is the largest chefs’ organization in the United States. ACF’s goal is to make a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. The ACF is also the official, sanctioned organization responsible for the selection and management of ACF Culinary Team USA, which represents the United States in the IKA. Visit www.acfchefs.org for more information.

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Contact: Lisa R. Alessandro, APR
American Culinary Federation, Inc.
(800) 624-9458, ext. 103 or (904) 824-4468, ext. 103
lalessandro@acfchefs.net