New York Chef Michael Matarazzo Places Second In Global Chefs Challenge Semifinals For The Americas In Canada

Michael Matarazzo of Rye Brook, N.Y., executive chef at Bear Mountain Inn, Bear Mountain, N.Y., placed second in the World Association of Chefs Societies (WACS) Global Chefs Challenge semifinals for the Americas, which took place June 11 in Vancouver, British Columbia, during the Canadian Culinary Federation's 2011 National Conference. Canada placed first, earning the right to represent the Americas at the Global Chefs Challenge during the WACS World Congress in South Korea in May 2012. Ecuador came in third.

"On behalf of the American Culinary Federation (ACF), I'd like to extend our congratulations to Chef Matarazzo for his second-place win in the Global Chefs Challenge semifinals for the Americas," said Michael Ty, CEC, AAC, ACF national president. "It was a pleasure watching him compete, and we are grateful to have had such a qualified candidate represent our country and our federation."

Matarazzo was asked to represent the U.S. at the international level after winning the title of 2010 U.S.A.'s Chef of the Year, sponsored by Unilever Food Solutions, at ACF's national convention in Anaheim, Calif., in August 2010.

During the competition on June 11, five competitors had five hours to produce eight portions of a three-course meal (appetizer, main course and dessert) featuring a list of required ingredients. The appetizer (hot or cold) featured AACO (Australian Agricultural Company) Master Kobe flat iron steak; the main course featured Sterling White Halibut with appropriate garnishes, including a starch; and the dessert featured strawberries. Matarazzo was assisted by Charles Figueroa, sous chef at Westchester Country Club, Rye, N.Y.

Canada will be announced as the winner June 15 during the President's Ball at the close of the Canadian Culinary Federation's National Conference, and will represent the Americas in the world finals at the WACS World Congress in Daejeon, South Korea, in May 2012. There, representatives from Africa/Middle East, the Americas, Asia, Central Europe, Northern Europe, Southern Europe and the Pacific Rim will compete for the global title.

A graduate of The Culinary Institute of America, Hyde Park, N.Y., Matarazzo received culinary training as an apprentice at The Greenbrier, White Sulphur Springs, W.Va. He has competed in numerous culinary competitions in the U.S. and abroad. In 2008, he served as team captain of ACF Culinary Regional Team USA, world champion in its category at the "culinary Olympics," in Erfurt, Germany.

In September 2009, Florida chef Russell Scott, CMC, WGMC, placed second in the WACS Global Chefs Challenge semifinals for the Americas that took place in S?o Paulo, Brazil. In 2010, a chef from Indonesia went on to win the worldwide title. And in the inaugural Global Chefs Challenge competition in 2008, a chef from the Netherlands won the international title, while Aidan Murphy, CMC, AAC, representing the U.S. and ACF, placed third overall and first in the food-and-wine-pairing category.

About the World Association of Chefs Societies (WACS)
The World Association of Chefs Societies (WACS) is a global network of chefs associations founded in October 1928 at the Sorbonne in Paris. At that first congress, there were 65 delegates from 17 countries, representing 36 national and international associations, and Auguste Escoffier was named the first Honorary President of WACS. Today, this global body has 93 official chefs associations as members that represent more than 10 million professional chefs worldwide. The biennial congress is a hallmark tradition of WACS and has been organized in more than 20 cities across the world throughout its 82-year history. WACS is managed by an elected presidential body. WACS programs and activities are managed by three committees: Culinary Competitions, Education, and Marketing and Communication, as well as several subcommittees.

About the