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 Campbell, 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 The International Culinary School at The Art Institute of Pittsburgh, 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.