Culinary Youth Team USA Brings Home Gold and Silver
St. Augustine, Fla., March 26,
2003—ACF Culinary Youth Team USA 2004 scored a gold medal
and first place for cold food at the Junior World Culinary Grand Prix at
ScotHot 2003 in Glasgow, Scotland, March 17–20. The team scored a
silver medal for the hot kitchen and placed second overall.
“This is an impressive result for the team’s first
competition,” said Tom Macrina, team coach. “They performed
ACF Culinary Youth Team USA consists of students from Walnut Hill
College—Delaware Valley Chefs Association in Philadelphia, Pa. In
2002, the team was selected to represent the United States, through a
series of national culinary competitions at the collegiate level.
“It is invigorating to see U.S. chefs and students performing
so well in these international competitions,” said ACF president
and national team captain Chef Edward Leonard, CMC.
Team members are: Scott Campbell, captain; Chad Durkin; Kim Lex;
Louis Yocco; and Krystal Weaver, alternate. Steven Jilleba, youth team
manager; Edward Leonard, ACF Culinary Team USA 2004 manager and national
team captain; and Macrina accompanied the team to Scotland.
Teams competed in both hot and cold competition segments. The hot
kitchen portion of the competition required teams to prepare a
three-course menu (with dessert) for 50, plus five portions for judging.
The cold kitchen required 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 ACF Culinary Youth Team USA’s menu was 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
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.
Upcoming ACF Events
- Central Region Conference, April 23–27, Houston, TX
- 2003 ACF National Convention, July 25–29, Washington,
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Contact: Kay Orde
(800) 624-9458, ext. 116