|
|||
|
|||
 Becoming a Team Member“ACF Culinary Team USA Tryouts are not a venue in which to learn for first-time competitors. This is truly a once-in-a-lifetime opportunity and experience that moves careers to new levels,” said ACF Culinary Team Manager Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill. “Experience and knowledge in the craft of cookery at a skilled level is essential, as is being able to produce garde manger food and hot cuisine at the highest possible.” Each chef competing at the tryouts must display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste. Not only will the candidates be evaluated on their skill sets, but personality, teamwork, attitude and other factors are considered when selecting the final team members. Those chefs passing the cold-food tryouts will move on to the hot-food tryouts.
|
|
     
|
|
|
|
|
