ACF Culinary Youth Team USA team member Alfonso Mendoza competes at the Knorr World Culinary Grand Prix in Glasgow, Scotland, March 2.

ACF Culinary Youth Team USA, world champions at the Knorr World Culinary Grand Prix, from left to right: Alyssa Twelker, Alison Murphy, Keriann Von Raesfeld, Edalyn Garcia and Alfonso Mendoza.

Randy Torres, team coach and director of culinary education, Professional Culinary Institute, Campbell, Calif.

Press Release

U.S. Students Named World Champions in International Culinary Competition

ACF Culinary Youth Team USA wins three gold medals and places first overall at ScotHot

St. Augustine, Fla., March 5, 2009—American Culinary Federation (ACF) Culinary Youth Team USA won three gold medals and placed first overall in the Knorr World Culinary Grand Prix, a biennial competition held during ScotHot, March 2–4, at the Scottish Exhibition and Conference Centre in Glasgow, Scotland. The team of young chefs competed against eight international teams, all 25 years of age or younger, and was announced as world champions at the Gala Dinner and Awards Ceremony, held last night.

“The team did a great job in all categories, and received fantastic comments on its appetizer,” said Steve Jilleba, CMC, CCE, AAC, team manager, corporate executive chef, Unilever Foodsolutions, Lisle, Ill. “The team earned the highest scores in both cold and hot kitchens and did an outstanding job representing American cuisine.”

ACF Culinary Youth Team USA members, all students at Professional Culinary Institute (PCI), Campbell, Calif., are: Edalyn Garcia, of Santa Clara, Calif.; Alfonso Mendoza, of Campbell, Calif.; Alison Murphy, of Santa Clara, Calif.; Alyssa Twelker, of Sunnyvale, Calif.; and Keriann Von Raesfeld, team captain, of San Jose, Calif. The team is coached by Randy Torres, director of culinary education, PCI.

The competition covered three categories. In the Restaurant of Nations, teams had five hours to prepare a three-course plated meal for 85 diners. For the Cold Display, teams prepared one five-course meal, served hot and displayed cold. Lastly, in the Culinary Studio, team members demonstrated various skills in front of spectators.

England, Germany, India, Ireland, Luxembourg, Malta, Scotland, the United States and Wales were represented. Judges evaluated mise en place and cleanliness, correct professional preparation, arrangement and presentation/innovation, and taste. In 2007, the U.S. team placed second overall in the competition, and Canada was No. 1. ACF Culinary Youth Team USA is sponsored by Fortessa, Inc., NewChef Fashion Inc., Professional Culinary Institute and Unilever Foodsolutions.

ScotHot is Scotland’s largest exhibition for foodservice and hospitality and has established itself as a prestigious, world-renowned platform for chefs to present their skills to their peers.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit www.acfchefs.org.

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For interviews with team members, contact Leah Craig at (800) 624-9458, ext. 113, or email lcraig@acfchefs.net.

Contact: Leah Craig
Public Relations Specialist
(800) 624-9458, ext. 113
lcraig@acfchefs.net

• U.S. Students Named World Champions in International Culinary Competition