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Press ReleaseKeriann Von Raesfeld Wins Hans Bueschkens World Junior Chefs' ChallengeVon Raesfeld Named "Best Young Cook in the World" at WACS Congress St. Augustine, Fla., May 20, 2008 - Keriann Von Raesfeld, sponsored by Custom Culinary, Inc., won first place in the Hans Bueschkens World Junior Chefs' Challenge held at the World Association of Chefs Societies (WACS) Congress in Dubai, May 12-15. Von Raesfeld, a member of American Culinary Federation (ACF) Santa Clara Valley Chapter, represented the Americas as she competed against 16 young cooks from other nations. Competitors created menus and served meals as they vied to win the Hans Bueschkens Memorial Trophy and title of "best young cook in the world." Johannes Wagner of Germany placed second and Jorge Fernandez of Portugal placed third. "I had a wonderful experience in Dubai at the WACS Congress. Competing in a foreign country is the ultimate learning experience as far as competitions are concerned. To be able to place myself among these young chefs from all around the world was truly an honor," said Von Raesfeld. "The work done by all of the young chefs at this competition was outstanding, the standard was extremely high and I am thrilled to have the honor of being placed on top." Before the international competition, Von Raesfeld trained with her coach, Randy Torres, culinary-arts department chair at Professional Culinary Institute (PCI), Campbell, Calif., in Chicago and Salt Lake City to prepare for cooking in different locations. Contributing factors to her success included the extensive research she did on Dubai and its cuisine, and her practice with the ingredients she expected to encounter. "It is not an easy task to travel across the world to compete against cooks who represent such varied cuisines. In this competition, Keriann proved she truly is the best young cook in the world. She is dedicated, talented and represented our country with unparalleled professionalism," said John Kinsella, CMC, CCE, AAC, ACF national president. Von Raesfeld's winning menu consisted of a pistachio-mousseline-crusted salmon, crab ravioli, sautéed tomatoes and fennel, and citrus burre blanc as the first course. The main course was a duo of lamb, braised leg and roasted rack, garlic eggplant purée, sautéed asparagus, glazed carrots, and roasted potato with creamy mushroom filling. For dessert, she served a dark chocolate mousse with a macerated-raspberry center, butter cookie, vanilla mango salad, salted caramel sauce and a crispy tuile cookie. Von Raesfeld won the right to represent the United States at an ACF-sponsored invitational competition Jan. 14 in Chicago. A recent graduate of PCI's culinary-arts program, she is a student in the school's baking/pastry-arts program. Dubai is not the end of the road when it comes to international competitions for Von Raesfeld; in fact, it is just the beginning. She will represent the United States in the Concours International Des Jeunes Commis Rôtisseurs, held in Paris, France, September 18-20. The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than 8 million members globally. For more information, please visit www.acfchefs.org. # # # Photos can be obtained by contacting Patricia Carroll at pcarroll@acfchefs.net or by calling (800) 624-9458, ext. 147. Contact: Patricia Carroll |
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