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Culinary Team USA is the official representative for the United States in major international culinary competitions. The team is sponsored by the American Culinary Federation, the largest professional Chefs Association in the United States and a member of the World Association Chefs Society.

ACF Culinary Team USA consists of a national, military, regional and youth teams. Each of these teams represent the United States at the Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, also known as the “Culinary Olympics,” in Erfurt, Germany.

In addition, Culinary Team USA also compete in the American Culinary Classic, held every four years in the United States; Culinary World Cup held every four years in Luxembourg; the Salon Culinarire Mondial, held in Switzerland every six years; and ScotHot, held every two years in Glasgow, Scotland.

The process to become a member of Culinary Team USA is a very strict and highly competitive one and usually begins 3 years prior to upcoming Culinary Olympics. The American Culinary Federation extends an open application to all Chef members around the country who have been active and succesful in Culinary Competitions either Nationally, Internationally, or both. After the application period has closed, the most impressive candidates are invited to attend a Culinary Competition known as the Culinary Team USA Tryouts. After the competition those Chefs who will move to the next phase of the Tryouts are announced and invited to the Culinary Team USA Hot Food Tryouts. After the two tryouts are completed, the Members of National Culinary Team USA and Regional Team USA are announced, with each team being composed of 5 Chefs and 1 Pastry Chef.

The youth team, known as Youth Culinary Team USA is composed of five members less than 25 years old. To choose the Team, Student Teams from Culinary Schools around the nation are invited by the American Culinary Federation to participate in the Youth Team Tryouts, with the winning Team being named Youth Culinary Team USA.

The military team, composed of Armed Forces Chefs around the country, is also chosen via competitions with the Tryouts being held at the Annual Military Culinary Arts Competition held at Fort Lee, Virgina.

The 2012 National Culinary Team USA members are:

• Timothy Bucci, CEC, CCE, CHE, Chef/Professor at Joliet Junior College in Joliet, Ill.
• Anthony “Ben” Grupe, Sous chef at Old Warson Country Club in St. Louis.
• Jennifer Kopp, CEPC, Executuve Pastry Chef at Chevy Chase Club in Chevy Chase, Md.
• Joseph Leonardi, CEC, Executive Chef at Somerset Club, Boston.
• James “Kevin” Storm, CEC, CCA, AAC, Executive Chef at Bellerive Country Club, St. Louis.
• Eddie Tancredi, Sous Chef The Greenbrier, White Sulphur Springs, W.Va.

The 2012 Regional Culinary Team USA members are:

• Brian Campbell, CEC, CCE, Associate Instructor at Johnson & Wales University, Charlotte, N.C.
• Shawn Culp, CEC, Culinary Arts Instructor at The International Culinary School at The Art Institute of Pittsburgh.
• Adam Heath, CEC, is Executive Sous Chef at River Oaks Country Club, Houston.
• Andreas Proisl, CEPC, is executive pastry chef at Isleworth Country Club, Windermere, Fla.
• James “Kevin” Storm, CEC, CCA, AAC, Executive Chef at Bellerive Country Club, St. Louis,
• John Reed, CEC, CCA, Owner of Customized Culinary Solutions, Skokie, Ill.

The 2012 Youth Culinary Team USAis composed by the Culinary Competition Team from Oregon Coast Culinary Institute from Oregon. The members are:

• Edalyn Garcia - Team Captain.
• Laura Chandler - Team Member.
• Maddie Cutts - Team Member.
• Reilly Meehan - Team Member.
• Alfonso Mendoza - Team Member.
• Krista Nakamura - Team Member.

In 2012, the United States Army Culinary Arts Team was the National Military Team USA the members are:

• Sergeant First Class Steven Broome, Vice Chief of Staff, U.S. Army, Washington, D.C.
• Staff Sergeant Billy Daugette, Enlisted aide to the chairman of the Joint Chiefs of Staff, U.S. Army, Washington, D.C.
• Senior Chief Petty Officer Derrick Davenport, CEC, CEPC, Enlisted Aide to the Chairman of the Joint Chiefs of Staff, U.S. Navy, Washington, D.C.
• Sergeant Sarah Deckert, CEC, Enlisted Aide to the Surgeon General, U.S. Army, Washington, D.C.
• Sergeant First Class Motavia Alston, CEC, Enlisted Aide to the Chief of Staff, U.S. Army, Washington, D.C.
• Petty Officer 1st Class Ed Fuchs, CCC, Department of Homeland Security Executive Dining, U.S. Coast Guard, Washington, D.C.

The Management Team of Culinary Team USA is compossed of the Culinary Team Manager, who the entire Team's programm as well as directly National and Regional Teams; the Culinary Team USA Business Manager, who handles all the bussiness end of the Team as well as provides Culinary Advice; the Youth National Team Manager, responsible for the Youth Team; and the Military Team Manager, responsible for the Military Team. In addition to the managers, there is also a group of Coaches and Advisors for the Team.
The Managerment team for the 2012 Culinary Team USA was:

• Steve Jilleba, CMC, CCE, AAC, ACF Culinary Team USA Manager, Corporate Executive Chef at Unilever Food Solutions in Lisle, Ill.
• Alex Darvishi, CEC, AAC, ACF Culinary Youth Team USA Manager, Executive Chef at Houston Country Club in Houston.
• Chief Russell D. Campbell, CEC, ACF Culinary Team USA Military Team Manager, Fort Lee, Va.
• Thomas Macrina, CEC, CCA, HGT, AAC, ACF Culinary Team USA Business Manager, Manager/Corporate executive chef at US Foods
• Darrin Aoyama, CEPC, ACF Culinary Team USA Coach, Executive Pastry Chef at River Oaks Country Club in Houston.
• Joachim Buchner, CMC, ACF Culinary Team USA Coach, Executive Chef at Chevy Chase Club in Maryland.
• Charles Carroll, CEC, AAC, ACF Culinary Team USA Coach, Executive Chef at River Oaks Country Club in Houston.
• Patricia Nash, CEPC,ACF Culinary Team USA Coach, Executive Pastry Chef at Motor City Casino in Detroit.
• Gilles Renusson, ACF Culinary Team USA Coach, Pastry Chef Instructor at Grand Rapids Community College in Grand Rapids, Mich.
• Richard Rosendale, CMC, ACF Culinary Team USA Coach, Executive Chef at The Greenbrier in White Sulphur Springs, W.Va.
• Daniel Scannell, CMC, ACF Culinary Team USA Coach, Executive Chef at La Gorce Country Club in Miami.

ACF home page ACF Culinary Team USA Home Page