INSIDE THE REGIONAL TEAM
BY MICHELLE WHITFIELD
ACF Culinary Regional Team USA
provides a foundation for future
national teams and gives team
members exposure to competition in
the international arena. We spoke with
regional team members as they prepare
for the most prestigious competition in
the world, the Internationale Kochkunst
Austellung (IKA), also known as the
“culinary Olympics,” which takes place
Oct. 5-10, in Erfurt, Germany.
Competition is an area where you can
connect with other chefs and receive constructive
criticism to better your craft. Everything that I
have learned during this experience has made
me a better chef and competitor. My mantra as
an instructor is always improving culinary skills,
having a deeper understanding of food and
developing professionally. What I am learning
from my teammates and coaches is invaluable.”
—BRIAN CAMPBELL, CEC, CCE
“
No one knows their full potential
until they push themselves to perform under
the grueling scrutiny of the best in the
world. I hope to learn about myself though
the challenges of striving for perfection in
practice sessions and the competition itself.
From my first competition in culinary school
my reason to compete has always been to
improve my skills as a chef. I hope to share
the knowledge and experiences that I have
gained and inspire fellow culinarians to pursue
their own personal quest for excellence.”
—SHAWN CULP, CEC
“
Gold
Supporters
Silver
A key part of my success thus far has
been to get to the next level of difficulty. I
wanted to learn from the best chefs—those
who work alongside you, lead by example and
are always striving to improve. I’ve found that
the common denominator with almost all of
them is being a member of ACF Culinary Team
USA. I hope to have a positive influence on
other young culinarians, for them to see me
and tell themselves that they can do it, too.”
—ADAM HEATH, CEC
“
Bronze
Cobalt
“I was advised by my mentors and
chefs associated with Team USA that there
is no other forum like this to enable one
to improve. It is a unique one-of-a-kind
apprenticeship where you are always learning
and improving your skills. It is an investment in
my culinary career. I make a dish and evaluate
flavors and techniques with the ultimate goal
that the food we show can be taken back to a
restaurant and served.”
—JOHN REED, CEC, CCA
“
As the newest member, I have learned
how much discipline and dedication it takes to be
on the team. I like the challenge and appreciate
all the help from my teammates and the coaches.
This is an investment in continued learning for
something I love to do, and I know it will help
me in my future endeavors. By experiencing the
process firsthand, I hope to inspire young chefs to
take part in this great ride in the future.”
—ANDREAS PROISL, CEPC
“
Copper
ABOVE: Regional team members get feedback during a practice session. Left to right: John Reed; Steve Jilleba,
CMC, CCE, AAC, ACF Culinary Team USA manager; Shawn Culp; Joachim Buchner, CMC, coach; and Brian Campbell.
