Press Release

ACF Culinary Youth Team USA to Compete in International Competition

St. Augustine, Fla., March 11, 2003—The American Culinary Federation’s (ACF) 2004 Culinary Youth Team USA will compete in the Junior World Culinary Grand Prix at ScotHot 2003 March 17–20, 2003. The Federation of Chefs Scotland will host the competition in Glasgow, Scotland.

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

Team members include: Scott Campbell, captain; Chad Durkin; Kim Lex; Louis Yocco; and Krystal Weaver, alternate. Accompanying the team will be Steven Jilleba, youth team manager; Thomas Macrina, team coach; and Edward Leonard, 2004 ACF Culinary Team USA manager and national team captain.

The competition is executed under World Association of Chefs Societies (WACS) guidelines and judged by WACS judges. The Junior World Culinary Grand Prix is open to all WACS member countries, but the competition is limited to 16 teams.

Teams compete in both hot and cold competition segments. The hot kitchen portion of the competition requires teams to prepare a three-course menu (with dessert) for 50, plus five portions for judging. The cold kitchen requires 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 team has been practicing diligently for this competition, and they have come a long way in the last few months,” Jilleba said. “It will be their first competition in the cold food category—a category that all the international junior competitions seem to be adding because it gives students a chance to demonstrate a lot more skills.”

The ACF Culinary Youth Team USA’s menu is 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.

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