AMERICAN CULINARY FEDERATION FOUNDATION
PRESS RELEASE

ACF Culinary Regional Team USA Debuts Successfully at American Culinary Classic
United States Places Fourth in Most Prestigious International Culinary Competition in U.S.

St. Augustine, Fla., May 23, 2007-After four days of intense culinary competition, American Culinary Federation (ACF) Culinary Regional Team USA placed fourth overall, second in hot food and fourth in cold food at the American Culinary Classic held at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show, May 19-22. Overall, Switzerland placed first, Canada second and Norway third.

ACF Culinary Regional Team USA was awarded a gold medal in hot food. In cold food, the team won gold medals in buffet and hot food presented cold, and a silver medal in pastry. The hot kitchen required teams to prepare a three-course menu for 85, plus five portions for judging. The cold buffet required preparation of finger foods, starters, a three-course, a vegetarian restaurant platter, a tasting menu and desserts.

ACF Culinary Team USA members are: team captain Michael Matarazzo, senior sous chef at Westchester Country Club, Rye, N.Y., ACF National Chapter; Scott Fetty, chef-instructor at the Pennsylvania Culinary Institute, Pittsburgh, ACF Pittsburgh Chapter; Joseph M. Leonardi, department chair and assistant professor at Johnson & Wales University College of Culinary Arts, Providence, R.I., ACF Rhode Island Chapter; Craig Peterson, executive chef at Hallbrook Country Club, Leawood, Kan., ACF Greater Kansas City Chefs Association; Timothy Prefontaine, CSC, executive sous chef at River Oaks Country Club, Houston, ACF Chapter of Northern New Hampshire; and Mellisa K. Root, pastry chef at River Oaks Country Club, Houston, ACF National Chapter. The team is led by team manager Jill Bosich, CEC, CCE, AAC, executive chef/energy-programs advisor at Southern California Gas Company, Downey, Calif., ACF Orange Empire Chefs & Professional Cooks Association.

ACF Culinary Team USA is sponsored by: Chef Revival; Club Managers Association of America; Fortessa; Kraft Foods Global; McCormick & Co., Inc.; Tyson Foods, Inc.; Uncle Ben's; Unilever Foodsolutions; and Westchester Country Club.

The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and is sanctioned by the World Association of Chefs Societies.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 19,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the only 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 also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations, with more than 8 million members globally. For more information, visit www.acfchefs.org.

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PHOTOS AVAILABLE BY CONTACTING ACF AT (800) 624-9458.