National Culinary Review - September 2011

ACF CULINARY TEAM USA

Practicing Success

Todd Matzner

A Symphony of Beets, Tender Greens with White Balsamic Vinaigrette, Horseradish Panna Cotta and Goat Cheese Sorbet was part of ACF Culinary Youth Team USA’s cold-food display.

But for the immediate future, cold food is on their minds. “The overall value of the cold-food display when preparing for international competition is how detailed and organized it makes you,” Torres says.

Members of ACF Culinary Youth Team USA put their cold food skills on display on the floor of the 2011 national convention trade show, one of many ways in which the team is practicing for the Internationale Kochkunst Ausstellung (IKA), Oct. 5-10, 2012, in Erfurt, Germany. The display—a five-course menu, petits fours and a Northwest seafood platter—was designed by team coordinator Lanni Wui.

Critiques are vital to competitors as they work to polish their skills. At the trade show, Jilleba was joined by Team USA coaches Darrin Aoyama, CEPC, Joachim Buchner, CMC, and Thomas Vaccaro, who critiqued the cold-food table with Darvishi and Torres.

And, he adds, this most recent practice session brought home another truth. “Team members understand that planning is the key to their success.”

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“This was a practice session for the IKA,” says Randy Torres, CEC, team coach. “We wanted the team to practice the format. However, the food for IKA will be different.” Torres and youth team manager Alex Darvishi, CEC, AAC, gave team members assignments for the cold table that reflect the format that will be used at the IKA.

“We were given a lot of feedback on menu writing, plating design and making sure the youth team keeps its eyes on the basics,” Torres says. “Also, national team members came and gave their support.”

And support is everything, especially to young competitors looking at a little more than a year down the road to the IKA, the biggest international culinary competition in the world. They will use that time to not only practice their skills, but to learn how to perform in the international culinary arena. And they will do it while living their lives as students at Oregon Coast Culinary Institute, Coos Bay, Ore., holding down jobs, and interacting with family and friends.

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The youth team—Brittney Cummings, Maddie Cutts, team captain Edalyn Garcia, Reilly Meehan and Alfonso Mendoza—is under the direction of ACF Culinary Team USA manager Steve Jilleba, CMC, CCE, AAC, and Darvishi.