Club Chefs Advance to Next Round to Represent USA at the Culinary World Cup

Press Release Brian Joseph Moll, a sauté cook at Isleworth Country Club in Windermere, Fla., is one 15 chefs who have qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition, commonly referred to as the “culinary Olympics,” in Erfurt, Germany, reports the Orlando Sentinel.

Other club chefs receiving medals and selected to advance are as follows:

Gold

• Ben Grupe, Sous Chef, St. Louis Country Club, St. Louis;
• Adam Heath, CSC, Executive Sous Chef, River Oaks Country Club, Houston;
• Joseph Leonardi, CEC, Executive Chef, Somerset Club, Boston
• Timothy Prefontaine, CEC, Executive Chef, The Fort Worth Club, Fort Worth, Texas

Silver

• Kevin Storm, CEC, CCA, AAC, Executive Chef, Bellerive Country Club, St. Louis, Mo.

Bronze

• Brian Joseph Moll, CC, Sauté Cook, Isleworth Country Club, Windermere, Fla.
• Orlando Santos, CEPC, Executive Pastry Chef, The Duquesne Club, Pittsburgh, Pa.
• Eddie Tancredi, Sous Chef, New Albany Country Club, New Albany, Ohio

Before being chosen to attend the tryout, chef candidates had to pass a rigorous application review in which their application, résumé, biography, competition experience, work history and other qualifications were evaluated. 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.

For more information, visit acfchefs.org

Tags: ACF Culinary Team USA Brian Joseph Moll Isleworth Country Club