American Culinary Federation Junior Grand Prix Team Wins Gold At Scothot

The American Culinary Federation Junior Grand Prix team won two gold medals at the Knorr World Junior Culinary Grand Prix, which took place during ScotHot, Feb. 26-28, in Glasgow, Scotland. The team placed first in Studio Kitchen and second overall in the competition, earning gold medals in Studio Kitchen and Restaurant of Nations.



American Culinary Federation Junior Grand Prix team member included: Michael Bush, John Gelineau, Michael Palazzola, Wayne Austin Sieve and Kevin Taylor. The team was coached by Paul Kampff, executive chef at St. Louis Country Club, St. Louis, a member of Chefs de Cuisine of St. Louis, Inc., and managed by Steven Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill., a member of ACF Chicago Chefs of Cuisine, Inc.



The team competed with the following menu: Peking-Style Duck Crepe, Carrot Ginger Sauce, Asian Pear Chutney, Smoked Duck Breast and Thai Herb Salad; Roasted-Duck Consomm� and Foie Gras Wonton; Duck Breast, Soft Polenta and Seared Foie Gras; and Date Finnacier, Pistachio Cookie, Yogurt Parfait and Pineapple Salad.



ScotHot is Scotland's largest exhibition for foodservice and hospitality and has established itself as a prestigious, world renowned platform for chefs to present their skills to their peers. The Knorr World Junior Culinary Grand Prix brought together nine of the world's leading culinary nations to display their skills in the Studio Kitchens and in the Restaurant of Nations to win the KNORR world trophy.



The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 19,000 members spanning 240 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the only comprehensive certification program for chefs in the U.S. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than 8 million members globally.