The National Culinary Review

ACF CULINARY TEAM USA
Cold-Food Tryouts Heat Up Competition for Spot on Team USA

Eighteen candidates are eligible to try out for ACF Culinary Team USA during the hot-food segment of the competition April 10 at Elgin Community College, Elgin, Ill. The candidates, who are vying for a place on the six-member ACF Culinary National Team USA, qualified during the cold-food tryouts. The team will compete at the Culinary World Cup in Luxembourg this November and the Internationale Kochkunst Ausstellung (IKA), or “culinary Olympics,” in Erfurt, Germany, in 2012.

Kevin Doherty, CEC, CCA, is regional executive chef for Delaware North Companies Sportservice at Boston’s TD Garden. He earned an individual bronze medal at the

2008 IKA. In 1988, he graduated from Johnson & Wales University, Providence, R.I., with an associate degree in culinary arts. He is a member of ACF Epicurean Club of Boston.

Timothy Bucci, CEC, CCE,
CHE, is a chef/professor at
Joliet Junior College, Joliet,
Ill. He earned an individual
gold medal at the 2008 IKA,
and was the 2009 ACF Chef
Educator of the Year. Bucci has a bachelor’s in
restaurant, hotel and institutional management
from Purdue University Calumet, Hammond, Ind.
He is a member of ACF Louis Joliet Chapter.

George Gonzalez is district
executive chef for Sodexo
Corporate Services, Nashville,
Tenn. He graduated from
Inframen San Salvador, El
Salvador, in hospitality and
tourism administration, and from the Chef’s
Apprenticeship Program at Westin Hotels and
Resorts, San Salvador. He is a member of ACF
Middle Tennessee Chapter.

Adam Heath, CSC, is
executive sous chef at River
Oaks Country Club, Houston.
He apprenticed at The
Balsams Grand Resort Hotel,
Dixville Notch, N.H. In 2005,
he served as commis to Friedrich “Fritz” Gitschner
at the Bocuse d’Or culinary competition in Lyon,
France. In 2006, Heath earned a gold medal at
the Southwest Region Chaîne des Rôtisseurs
Junior Commis competition. He is a member of
ACF National Chapter.

Brian Campbell CEC, CCE,
is an associate instructor at
Johnson & Wales University,
Charlotte, N.C. He holds a
bachelor’s in foodservice
management from Johnson &
Wales University, Providence, R. I., and an associate
degree in culinary arts from The Culinary Institute
of America, Hyde Park, N. Y. Campbell is a member
of ACF Inc. Charlotte Chapter.

Scott Green, CEC, is
executive chef for Fairgrounds
Gaming & Raceway,
Delaware North Companies,
Hamburg, N. Y. He competed
as a member of Delaware
North’s team at the 2008 IKA, earning a silver
medal. He graduated from Indiana University
of Pennsylvania Academy of Culinary Arts,
Punxsutawney, Pa. Green is a member of ACF of
Greater Buffalo New York.

Joseph Leonardi, CEC, is executive chef at Somerset Club, Boston. He was a member of 2008 ACF Regional Team USA, ranked No. 1 in the world out of 62

regional teams at the IKA. He has associate, bachelor’s and master’s degrees from Johnson & Wales University. He is a member of ACF Rhode Island Chapter, and was the 2009 U.S. A.’s Chef of the Year™.

Shawn Culp, CEC, is a
culinary-arts instructor at
Le Cordon Bleu Institute of
Culinary Arts, Pittsburgh.
He received a culinary-arts
degree from Westmoreland
County Community College in 1999. He has 12
years of culinary-competition experience, and
has earned seven medals in ACF-sanctioned
competitions. Culp is a member of ACF
Pittsburgh Chapter.

Anthony “Ben” Grupe
is sous chef at St. Louis
Country Club, St. Louis. He
apprenticed at The Greenbrier,
White Sulphur Springs, W.Va.,
and The Racquet Club Ladue,
St. Louis, and studied culinary arts/restaurant
management at St. Louis Community College.
He is a member of Chefs de Cuisine Association
of St. Louis Inc., and in 2005, competed as a
member of the chapter’s junior hot-food team.

Paul Malcolm, CEC, CCE,
is an assistant professor at
Johnson & Wales University,
Charlotte, N. C. He has a
master’s in educational
technology from Long Island
University, Glen Head, N. Y., and a bachelor’s in
service and management and an associate degree
in occupational studies in culinary arts from New
England Culinary Institute, Montpelier, Vt. Malcolm
is a member of ACF Inc. Charlotte Chapter.

Brian Moll, CC, Orlando,
Fla., is a sauté cook at
Isleworth Country Club,
Windermere, Fla. He earned
an associate degree in
culinary management from
Valencia Community College, Orlando, and
is pursuing an associate degree in baking