Chefs Named To Internationally Acclaimed A C F Culinary Team U S A For Savory After Successfully Completing Two Try Out Competitions

Steve Jilleba, CMC, CCE, AAC, ACF Culinary Team USA manager, announced yesterday that six chefs, after successfully competing in the hot-food and cold-food competitions, were named to ACF Culinary Team USA for savory. They will represent the United States at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA), commonly referred to as the "culinary Olympics," in Erfurt, Germany.

Chefs were selected for Team USA, the official representative team of the United States in major international culinary competition, to represent savory based on their hot-food and cold-food performances. Judges evaluated presentation and layout, composition and harmony of ingredients, correct preparation and craftsmanship, and serving methods and portions. Each chef had to display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste. Their overall skill sets, personality, attitude and the ability to excel and work cohesively in a team setting were assessed before making the final decision.

"The event was extraordinary," said Michael Ty, CEC, AAC, ACF national president, who attended the tryouts at Elgin Community College, Elgin, Ill., April 10. "There was so much positive energy from the group of candidates competing to become part of ACF Culinary Team USA. The six chefs who were selected brought incredible passion and skill to the task, and will represent the U.S. well on the world stage."

The following chefs were named to ACF Culinary Team USA by Certified Master Chef Jilleba, corporate executive chef at Unilever Foodsolutions, Lisle, Ill.:

Timothy Bucci, CEC, CCE, CHE, Oak Forest, Ill., is a chef/professor at Joliet Junior College, Joliet, Ill. He earned an individual gold medal at the 2008 IKA, and was the 2009 ACF Chef Educator of the Year. Bucci has a bachelor's in restaurant, hotel and institutional management from Purdue University Calumet, Hammond, Ind. He is a member of ACF Louis Joliet Chapter.

Anthony "Ben" Grupe, St. Louis, is sous chef at St. Louis Country Club, St. Louis. He apprenticed at The Greenbrier, White Sulphur Springs, W.Va., and The Racquet Club Ladue, St. Louis, and studied culinary arts/restaurant management at St. Louis Community College, St. Louis. He is a member of Chefs de Cuisine Association of St. Louis Inc., and in 2005, competed as a member of the chapter's junior hot-food team.

Joseph Leonardi, CEC, Johnston, R.I., is executive chef at Somerset Club, Boston. He was a member of 2008 ACF Regional Team USA, ranked No. 1 in the world out of 62 regional teams at the IKA. He has associate, bachelor's and master's degrees from Johnson & Wales University, Providence, R.I. He is a member of ACF Rhode Island Chapter, and was the 2009 U.S.A.'s Chef of the Year�.

Timothy Prefontaine, CEC, Fort Worth, is executive chef at The Fort Worth Club, Fort Worth, Texas. He was a member of 2008 ACF Regional Team USA, ranked No. 1 in the world out of 62 regional teams at the IKA. He has an associate degree from New Hampshire Community Technical College, Berlin, N.H., and apprenticed at The Balsams, Dixville Notch, N.H. He is a member of ACF National Chapter.

James "Kevin" Storm, CEC, CCA, AAC, Ballwin, Mo., is executive chef at Bellerive Country Club, St. Louis. He was a coach for ACF Culinary Youth Team USA, which placed fourth overall in the world among youth teams at the 2008 IKA. He has a grand diploma from LaVarenne Ecole de Cuisine, Paris, and an associate degree from Johnson County Community College, Overland Park, Kan. He is a member of Chefs de Cuisine Association of St. Louis Inc.

Eddie Tancredi, Bl