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 Press ReleaseFlorida Chef Russell Scott, CMC, WGMC, Competes in Brazil This Weekend for a Chance to Represent the U.S. on the World Culinary StageSt. Augustine, Fla., September 21, 2009—This weekend, certified master chef Russell Scott, executive chef at Isleworth Golf & Country Club in Windermere, Fla., will compete in the World Association of Chefs Societies’ (WACS) Global Chefs Challenge semifinals for the Americas in São Paulo, Brazil. The winner will represent the Americas on the world stage at the Global Chefs Challenge in Chile in January during the WACS Congress. Scott was asked to represent the U.S. after winning the title of 2008 U.S.A.’s Chef of the Year™ at the American Culinary Federation (ACF) National Convention in Las Vegas in July 2008. In Brazil, chefs will compete in a “mystery basket” competition where they will prepare a menu using a preselected list of ingredients. Daniel Gorman, a line cook at Cherokee Town and Country Club in Atlanta, will assist Scott. “My competition experience will help me balance the logistical challenges of the competition, but variables always arise in international competitions,” Scott says. “For example, corn is very different in Brazil because there is less genetic modification. I am going to try to level the playing field by being prepared for this.” Scott is a certified master chef, a distinction shared by only 58 others in the nation. Prior to his position at Isleworth Golf & Country Club, he worked as an associate professor at The Culinary Institute of America (CIA), Hyde Park, N.Y., and executive chef at upscale establishments that include Hotel Nikko in Los Angeles and Virginia Country Club in Long Beach, Calif. His formal training includes a degree in baking and pastry from Johnson & Wales University, Providence, R.I., and apprenticeships at The Greenbrier, White Sulphur Springs, W.Va., and Grand Mariner Restaurant, Pittsburgh. Scott received two gold medals at the 1988 Culinary World Cup in Luxembourg and was team captain of CIA’s Culinary Team in 2000. In addition, he was a member of ACF Culinary Team USA 2004, the official representative for the United States in major international culinary competitions. Scott is a member of ACF Central Florida Chapter. About the American Culinary FederationThe 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, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. # # # To arrange an interview with Chef Scott when he returns, or for a high-res photo, contact Leah Craig at (800) 624-9458, ext. 113, or e-mail lcraig@acfchefs.net. Contact: Leah Craig |
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