Let the games begin! -- ACF Culinary Team USA 2004, the all-star national team representing American Chefs at international competitions, will compete together for the first time at the Culinary World Cup in Luxembourg, Nov. 16-20.
Held every four years, the Culinary World Cup attracted 700 chefs from 34 countries in 1998. The team traveling to Luxembourg consists of five members, one sous chef, one coach and several youth apprentices, as follows:
Coach:
Chef Edward G. Leonard, CMC - (Westchester Country Club, Rye, NY; President of the American Culinary Federation)
National Team:
Chef Darrin Aoyama, (Team Pastry Chef) - (River Oaks Country Club, Houston, TX)
Chef Joachim Buchner, CMC - (Chevy Chase Club, Chevy Chase, MD)
Chef Richard Rosendale, CC - (The Greenbrier, White Sulphur Springs, WV)
Chef Daniel Scannell, CEC - (Oak Hill Country Club, Rochester, NY)
Chef Russell Scott, CMC - (Culinary Institute of America lecturing instructor in culinary arts, Hyde Park, NY)
Team Sous Chef:
Chef James Decker, CEC - (The Lakes Golf and Country Club, Columbus, OH)
Youth Apprentices:
ACF South Bend Youth Team, South Bend, Indiana
ACF Culinary Team USA will also compete in the Scot-Hop, Glasgow, Scotland in March 2003, and the American Culinary Classic, Chicago, May 2003.
Through these preliminary competitions, Team USA will test techniques, ingredients and menu selection in preparation for the most prestigious international competition, the "International Culinary Olympics," in
Erfurt, Germany, in November 2004.
If you are interested in interviewing Team USA members or need additional background, please feel free to contact me. I will also provide you with updates from Luxembourg as soon as results are made available.
Best regards,
Marty Hatfield
614.888.1381
Chef2Chef News Desk