Press Release

ACF Members Aidan Murphy, CMC, AAC, and Keriann Von Raesfeld Win Big at World Association of Chefs Societies International Culinary Competitions

St. Augustine, Fla., May 19, 2008 - Aidan Murphy, CMC, AAC, placed third overall and first in the food-and-wine-pairing category in the inaugural Global Chefs Challenge, sponsored in part by Unilever Foodsolutions. Keriann Von Raesfeld, sponsored by Custom Culinary, Inc., won first place in the Hans Bueschkens World Junior Chefs' Challenge, earning the title "best young cook in the world" at the World Association of Chefs Societies (WACS) Congress in Dubai, May 12-15.

"Aidan and Keriann continue to excel as top competitors in the culinary industry. Now, not only have they won national competitions, but they have received recognition for their skill from chefs and judges worldwide," said John Kinsella, CMC, CCE, AAC, American Culinary Federation (ACF) national president. "They will carry their success in Dubai with them throughout their careers. They have represented our country and the America Culinary Federation well."

Murphy, executive chef at Old Warson Country Club, St. Louis, and a member of Chefs de Cuisine Association of St. Louis Inc., represented the Americas as he competed against six other finalists representing Africa, Asia, Central Europe, Northern Europe, Pacific Rim and Southern Europe. Toines Smulders of The Netherlands was declared the winner and Norway's Tom Victor Gausdal placed second. Two wine experts awarded Murphy first place for the best food and wine pairing.

Von Raesfeld, a student at Professional Culinary Institute, Campbell, Calif., and a member of ACF Santa Clara Valley Chapter, competed against 16 other countries for the Hans Bueschkens Memorial Trophy. Germany placed second and Portugal third.

Also, at the Congress, ACF was awarded the WACS Honorary President Humanitarian of the Year Award in recognition of its Hurricane Katrina relief efforts. Money was raised through the ACF Foundation Disaster Relief Fund to help victims and ACF members affected by Katrina. ACF members also donated 800 tons of food.

Lastly, five ACF certified master chefs (CMC), of which there are only 61 in the United States, received WACS Global Master Chefs certification, the highest attainable certification. They are: ACF President John Kinsella, CMC, CCE, AAC, culinary educator, Midwest Culinary Institute, Cincinnati; Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Foodsolutions, Lisle, Ill.; Edward Leonard, CMC, AAC, executive chef, Westchester Country Club, Rye, N.Y.; Ferdinand Metz, CMC, AAC, HOF, president emeritus, The Culinary Institute of America, Hyde Park, N.Y.; and Aidan Murphy, CMC, AAC, executive chef, Old Warson Country Club, St. Louis.

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Contact: Patricia Carroll
Communications Director
(800) 624-9458, ext. 147
pcarroll@acfchefs.net

• ACF Members Aidan Murphy, CMC, AAC, and Keriann Von Raesfeld Win Big at World Association of Chefs Societies International Culinary Competitions