Press Release

Culinary Youth Team USA Brings Home Gold and Silver

St. Augustine, Fla., March 26, 2003—ACF Culinary Youth Team USA 2004 scored a gold medal and first place for cold food at the Junior World Culinary Grand Prix at ScotHot 2003 in Glasgow, Scotland, March 17–20. The team scored a silver medal for the hot kitchen and placed second overall.

“This is an impressive result for the team’s first competition,” said Tom Macrina, team coach. “They performed extremely well.”

ACF Culinary Youth Team USA consists of students from Walnut Hill College—Delaware Valley Chefs Association in Philadelphia, Pa. In 2002, the team was selected to represent the United States, through a series of national culinary competitions at the collegiate level.

“It is invigorating to see U.S. chefs and students performing so well in these international competitions,” said ACF president and national team captain Chef Edward Leonard, CMC.

Team members are: Scott Campbell, captain; Chad Durkin; Kim Lex; Louis Yocco; and Krystal Weaver, alternate. Steven Jilleba, youth team manager; Edward Leonard, ACF Culinary Team USA 2004 manager and national team captain; and Macrina accompanied the team to Scotland.

Teams competed in both hot and cold competition segments. The hot kitchen portion of the competition required teams to prepare a three-course menu (with dessert) for 50, plus five portions for judging. The cold kitchen required preparation of a three-course lunch menu for one, prepared hot and presented cold; two restaurant platters for two, prepared hot and served cold; and three plated desserts.

The ACF Culinary Youth Team USA’s menu was as follows: parma-wrapped, pan-seared salmon, warm fennel slaw, and olive tomato relish; lamb three ways-herb-crusted rack of lamb with garlic roasted sauce, braised shoulder of lamb, and mint lamb sausage, with white truffle potatoes and glazed root vegetables; mascarpone strawberry parfait, poached pears, and chocolate beignet.

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.

Upcoming ACF Events

  • Central Region Conference, April 23–27, Houston, TX
  • 2003 ACF National Convention, July 25–29, Washington, D.C.

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Contact: Kay Orde
(800) 624-9458, ext. 116
korde@acfchefs.net