ACF Culinary Team USA 2016
Chefs Selected for ACF Culinary Team USA
Unilever Food Solutions and NEWCHEF Fashion Inc. Official Sponsors
Nine 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. During the next few months, the chefs will work with team coaches to represent the U.S. at the 2014 Villeroy & Boch Culinary World Cup in Luxembourg and the 2016 Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Erfurt, Germany.
Ben Grupe is team captain of ACF Culinary Team USA. In December 2009, he completed a three-year apprenticeship at The Greenbrier, White Sulphur Springs, W.Va., followed by a one-year apprenticeship at The Racquet Club Ladue, St. Louis. He studied culinary arts/restaurant management at St. Louis Community College–Forest Park, St. Louis, from 2001 to 2005. Grupe was a member of 2012 ACF Culinary National Team USA, which earned two silver medals and placed sixth overall at the Internationale Kochkunst Ausstellung (IKA) and won two gold medals and placed third overall at the 2010 Culinary World Cup in Luxembourg. He is a member of Chefs de Cuisine Association of St. Louis Inc.
Joseph Albertelli, of Port Chester, N.Y., is executive chef at Westchester Country Club, Rye, N.Y. He graduated with honors from the Culinary Institute of America, Hyde Park, N.Y., in 2004 with an associate degree in culinary arts, followed by an apprenticeship at The Greenbrier; White Sulphur Springs, W.Va. Albertelli earned two gold medals and one silver in cold-food competitions, as well as numerous medals in ice carving competitions. He is a member of Chefs Association of Westchester and Lower Connecticut.
George Castaneda, CEC®
George Castaneda, CEC®, of Nashville, Tenn., is executive chef for Sodexo Corporate Services’ Healthways World Headquarters, Franklin, Tenn. He graduated from the Chef’s Apprenticeship Program in San Salvador, El Salvador, and studied at The Culinary Institute of America, Hyde Park, N.Y. Castaneda has garnered several medals in culinary competitions, and most recently won an individual silver medal at the 2012 Internationale Kochkunst Ausstellung (IKA). In addition, he assisted ACF Culinary Team USA at IKA and at the 2010 Culinary World Cup. He is a member of ACF Middle Tennessee Chapter.
Andy Chlebana, CEPC, CCA
Andy Chlebana, CEPC, CCA, of Plainfield, Illinois, is an ACF Certified Executive Pastry Chef® and Certified Culinary Administrator®. Chlebana is a culinary arts/pastry professor at Joliet Junior College (JJC), Joliet, Illinois, and holds an associate degree in culinary arts from JJC, as well as studied baking and pastry at The Culinary Institute of America, Hyde Park, New York. He began his culinary career at the Four Seasons Hotel Chicago where he focused on fine-dining desserts, and then moved on to hold positions at The Ritz-Carlton, Amelia Island, Florida, and The Ritz-Carlton, Washington, D.C. He served as pastry chef/corporate account manager at Albert Uster Imports, Inc., Gaithersburg, Maryland, and executive pastry chef at White Eagle Golf Club, Naperville, Illinois. Chlebana has competed in several national and international culinary competitions. He received ACF National Pastry Chef of the Year in 2008 and was named one of Dessert Professional’s “Top Ten Pastry Chefs in America” in 2013. He also competed as part of the ACF culinary team that placed second and received a gold medal at the 2013 Dubai World Hospitality Championship. Chlebana is a member of ACF Louis Joliet Chapter.
Jason Hall, CMC®
Jason Hall, CMC®, of Charlotte, North Carolina, is one of 67 ACF-Certified Master Chefs® (CMC®) and executive chef at Myers Park Country Club, Charlotte. In 1995, he earned an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh. He regularly competes in a variety of professional competitions and has more than 15 ACF medals. Hall also works with many charitable organizations, including Habitat for Humanity, James F. Holland Foundation, Susan G. Komen for the Cure®, Flagler County Education Foundation and Feed Flagler. In 2012, he achieved the distinction of CMC®, representing the highest standards of cooking. Hall is a member of ACF St. Augustine Chapter.
Susan Notter, CEPC
Susan Notter, CEPC, of Lancaster, Pennsylvania, is an ACF-certified Executive Pastry Chef and has more than 35 years of experience in the field. Her titles have ranged from pastry cook at Konditorei Heinemann, Monchengladbach, Germany, to joint owner and instructor at the International School of Confectionery Arts, Zurich, and Gaithersburg, Maryland, to head of the baking and pastry department at The Pennsylvania School of Culinary Arts a Division of YTI career Institute, Lancaster. Notter was named one of the “Top 10 Pastry Chefs” in the United States by Pastry Art & Design in 2009 and 2010 and was a member of the 2000 ACF Culinary Team USA that received a gold medal at the Internationale Kochkunst Ausstellung, commonly referred to as the “culinary Olympics,” in Erfurt, Germany. In 2013, she competed as part of the ACF culinary team that placed second and received a gold medal at the Dubai World Hospitality Championship, and, in 2014, she was named ACF Northeast Region Pastry Chef of the Year. Notter is frequently a guest chef at other culinary schools and has competed on several Food Network shows. She is a member of ACF Harrisburg Chapter.
Matthew Seasock, CEC
Seasock is executive sous chef at The Fort Worth Club, Fort Worth, Texas, and a member of ACF National Chapter. He graduated from Schoolcraft College, Livonia, Michigan, with an associate’s degree in applied science and certificate in culinary arts in 2005. He is an avid competitor winning numerous medals in ACF-approved culinary competitions, including most recently a gold medal and Best of Show at the 2012 Ben E. Keith Culinary Salon, Fort Worth.
Corey Siegel, CEC®
ACF Culinary Team USA Alternate
Corey Siegel, CEC, an ACF-Certified Executive Chef® (CEC®), is sous chef at Westchester Country Club, Rye, N.Y. In 2012 he completed a three-year apprenticeship at The Greenbrier, White Sulphur Springs, W. Va. He earned an associate degree in culinary arts from The Culinary Institute of America, Hyde Park, N.Y. He is a passionate competitor and has earned several awards and medals, including 2010 ACF Northeast Region Student Chef of the Year. Siegel had the honor of supporting Richard Rosendale, CMC®, as his commis in the Bocuse d’Or USA competition, where they placed first, and the Bocuse d’Or World Cuisine Contest in Lyon, France. He is a member of ACF of Greater Buffalo New York.