Cold-food Competitors for ACF Culinary Team USA 2016
Congratulations to these twenty-five chefs from across the United States selected to attend cold-food tryouts for a coveted spot on ACF Culinary Team USA 2016. Tryouts took place on June 1 and 2 in Denver, Colo., and on June 15 and 16, Charlotte, N.C., at Johnson & Wales University facilities. Criteria | Photos
Joseph Albertelli, executive chef, Westchester Country Club, Rye, N.Y., Chefs Association of Westchester and Lower Connecticut
Brian Campbell, CEC, CCE, senior instructor, Johnson & Wales University, Charlotte, N.C., ACF North Carolina Chapter
George Castaneda, executive chef, Healthways, Franklin, Tenn., ACF Middle Tennessee Chapter
Shawn Culp, CEC, culinary arts instructor, Art Institute of Pittsburgh, Pittsburgh, Penn., ACF Pittsburgh Chapter
Elijah Dalager, CCC, corporate executive sous chef, Red Lion Hotel at the Park, Spokane, Wash., ACF Chefs de Cuisine of the Inland Northwest
Charles Gardiner, CEC, sous chef, Inn on Biltmore Estate, Asheville, N.C., ACF North Carolina Chapter
Ben Grupe, sous chef, Old Warson Country Club, St. Louis, Mo., Chefs de Cuisine of Association of St. Louis, Inc.
Aaron Haga, CCC, CEC, chef tournant, The Broadmoor, Colorado Springs, Colo., ACF Pikes Peak Chapter Inc.
Jason Hall, CMC, executive chef, Hammock Dunes Club, Palm Coast, Fla., ACF St. Augustine Chapter
Cher Harris, CEPC, executive pastry chef, The Hotel Hershey, Hershey, Penn., ACF Harrisburg Chapter
Marvin Herrera, CEC, executive chef, Augusta Country Club, Augusta, Ga., ACF Blue Ridge Chefs Association
Scott Howard, culinary arts director, Athens Technical College, Athens, Ga., Classic City Chefs & Cooks Association
Julia Julian, CWPC, CC, culinary baking and pastry instructor, Madison Area Technical College, Madison, Wis., ACF Mad City Chapter
Rob Meitzer, CEC, AAC, executive chef, Red Rocks Country Club, Morrison, Colo., ACF Colorado Chefs Association
Adam Munroe, chef de cuisine, The Country Club, Chestnut Hill, Mass., ACF Epicurean Club of Boston
Alison Murphy, executive pastry chef, The Vintage Club, Indian Wells, Calif., ACF National Member
Timothy Oltz, CCC, sous chef, The Statler Hotel, Ithaca, N.Y., ACF New York Wine City Chefs
Woojay Poynter, CSC, assistant professor, Oregon Coast Culinary Institute, Coos Bay, Ore., ACF Bay Area Chefs Association of Oregon
Andreas Proisl, CEPC, executive pastry chef, Isleworth Country Club, Windermere, Fla., ACF Central Florida Chapter
John Reed, CEC, CCA, ACE, owner, Customized Culinary Solutions, Skokie, Ill., ACF Windy City Professional Culinarians, Inc.
Matt Seasock, CEC, executive sous chef, The Fort Worth Club, Fort Worth, Texas, ACF National Member
Sean Sennet, executive chef, River Hills Country Club, Lake Wylie, S.C., ACF North Carolina Chapter
Corey Siegel, CC, rounds cook, The Greenbrier, White Sulphur Springs, W.Va., ACF of Greater Buffalo New York
Ashley Vanhulle, baker, Detroit, Mich.
Pamela Williams, CEC, ACE, senior chef instructor, The Art Institute of Fort Lauderdale, Fort Lauderdale, Fla., Fort Lauderdale ACF, Inc.