Acf Student Chef Of The Year Kelly Conwell Will Represent The U.s. In International Cooking Competition In Chile In January

Twenty-two-year-old Kansas native Kelly Conwell knows how to cook well under pressure. She has won state, regional and national cooking competitions. But in January, Conwell will face the challenge of a lifetime in Santiago, Chile, as she represents the U.S. and competes for the title of "Best Young Cook in the World." The Hans Bueschkens World Junior Chefs' Challenge will take place in conjunction with the World Association of Chefs Societies (WACS) Congress, Jan. 24-28, 2010. Conwell is supported by the American Culinary Federation (ACF) and Custom Culinary, Inc.

Conwell, who graduated from Johnson County Community College (JCCC) in Overland Park, Kan., in May, is currently studying abroad in Germany. She earned the right to represent the U.S. on the world stage after winning the title of 2009 ACF Student Chef of the Year, sponsored by Custom Culinary, Inc., in Orlando, Fla., in July.

"I am proud to see Kelly represent us at the Hans Bueschkens World Junior Chefs' Challenge," said Michael Ty, CEC, AAC, ACF national president. "She has a proven record of accomplishment, and I am confident that she will represent the ACF with conviction with the support of her mentor Felix Sturmer from Johnson County Community College. I want to thank Scott Gilbert at Custom Culinary for his vision and sponsorship of our ACF Student Chef of the Year competition. It is through their generosity that we are able to have Kelly represent us at the WACS competition."

Last year, California native Keriann Von Raesfeld won the world championship title for America after competing against 16 other young chefs in Dubai in May 2008. This year, it is Conwell's turn, and she says her desire to win and ability to adapt to situations and unknown foods will help her prepare what she calls "the meal of a lifetime."

"It is a different level than before. It's amazing-they only pick one student and they chose me," Conwell said. "I am excited and determined to win. These next few months I will work in the kitchen on a daily basis getting back to the basics and working with new proteins and new products that are indigenous to Chile."

The competition
The competition is a "mystery basket," meaning competitors will develop their menus from a predetermined list of ingredients and create a three-course meal for eight people in three-and-a-half hours. The meal will consist of an entr�e (starter), main course with appropriate sauce, a starch and vegetable, at least two, and a dessert.

Conwell says she plans to stick with food that she is comfortable preparing, things that she knows taste great together and look great on the plate. She will "keep it simple, but memorable for the judges," she says.

The prize
The "Best Young Cook in the World" will be announced at the Congress President's Dinner, January 28. The first-place winner will take home the international title, the Hans Bueschkens Memorial Trophy, a gold medal and a certificate.

About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

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