ACF Culinary Regional Team 2012
The regional team provides a foundation for the next national team,
and gives team members exposure to competition in the international
arena. The national and regional teams will train together,
brainstorming and improving on dishes and cooking techniques. The teams
will compete at the 2012 Internationale Kochkunst
Austellung (IKA), also known as the “culinary Olympics,”
in Erfurt, Germany.
Brian Campell, CEC, CCE, is an associate instructor at Johnson
& Wales University, Charlotte, N.C., and a member of ACF North
Carolina Chapter. Campbell has worked as executive chef in hotels and
restaurants in Oregon and Virginia, as well as served on the board of
directors of the Foodbank of Southeastern Virginia. He is an
ACF-certified judge, and has won medals in numerous competitions,
including an individual gold medal at the 2008 IKA.
Shawn Culp, CEC, is a culinary arts instructor at Pennsylvania
Culinary Institute, Pittsburgh, and a member of ACF Pittsburgh Chapter.
He has received several medals in ACF-sanctioned competitions, and was
awarded a Culinary Oscar at The Greenbrier Resort, White Sulphur
Springs, W.Va. Culp is a seasoned competitor, with twelve years of
experience in competitions, solid classical cooking principles, and
extensive knowledge of modern presentation, taste and technique.
Adam Heath, CEC, is executive sous chef at River Oaks Country
Club, Houston. Before joining the club in 2004, he apprenticed at The
Balsams Grand Resort Hotel, Dixville Notch, N.H., and the culinary
program at the Houston Country Club. In 2005, he served as commis to
certified master chef Friedrich “Fritz” Gitschner at the
Bocuse d’Or culinary competition in Lyon, France. In 2006, Heath
earned a gold medal at the Southwest Region Chaîne des
Rôtisseurs Junior Commis competition.
Andreas Proisl, CEPC, is executive pastry chef at Isleworth
Country Club, Windermere, Fla., and a member of ACF Central Florida
Chapter. He has more than 25 years of experience in the pastry field.
Trained in Vienna, Austria, he specializes in European pastries, classic
Viennese, breakfast and French-style pastries and chocolate and sugar
showpieces. Prior to joining the staff at Isleworth in 2000, he worked
as executive pastry chef at the Hilton in the Walt Disney Resort, Lake
Buena Vista, Fla. Proisl has received numerous awards and recognitions,
including ACF Pastry Chef of the Year in 2010.
John Reed, CEC, CCA, is owner of Customized Culinary
Solutions, Skokie, Ill. and a member of ACF Windy City Professional
Culinarians Inc. He was divisional executive chef for Food For Thought
Management, Lincolnwood, Ill., from 1999 to 2008, and before that worked
for hotel and restaurant properties throughout the U.S. and abroad. He
graduated cum laude with an associate degree in culinary arts from
Johnson & Wales University, Providence, R.I., in 1983, and earned a
bachelor’s in hotel, restaurant and travel administration from the
University of Massachusetts, Amherst, Mass., in 1986.
