ACF CULINARY TEAM USA
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, he adds, this most recent practice
session brought home another truth. “Team
members understand that planning is the
key to their success.”
“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.
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.
Be a Part of the TEAM. Be a Part of the HERITAGE. Be a Part of the JOURNEY.