The results are in, and the best young chef in all of the Americas is 23-year-old Atlanta resident Daniel Gorman, sous chef at Cherokee Town Club in Atlanta.
Gorman received a gold medal and first place in the Hans Bueschkens World Junior Chefs Challenge semifinals for the Americason June 12 during the Canadian Culinary Federation’s (
“I had the pleasure of attending the Canadian Culinary Federation’s 2011 National Conference and watching Daniel in action,” says Michael Ty,
During the competition, junior chefs had four hours to produce eight portions of a three-course meal (appetizer, main course, and dessert) featuring a list of required ingredients. A panel of judges evaluated contestants’ performance and menus and determined the winner. Canada placed second, earning a silver medal, and Chile placed third and took home a bronze medal.
Gorman’s menu focused on his own style of food, which he calls “New American with a focus on Southern cuisine.” Here is a look at his winning menu:
First course: Kobe flat iron steak with red onion jam, asparagus salad, herb yogurt, and Parmesan lavosh.
Second course: Buttermilk-braised halibut with pink-eyed pea cake, fava bean purée, corn relish, and mustard gastrique.
Third course: Strawberry cheesecake with a margarita cake inside, mint sauce, strawberry compote, and strawberry soda with sour strawberry "bubbles"
Gorman will be recognized as the winner on June 15 during the President’s Ball at the close of the
Gorman, a native of Charleston, South Carolina, and a 2007 graduate of Asheville-Buncombe Technical Community College in Asheville, North Carolina, earned the right to represent the U.S. at the international level after winning the title of 2010
He is no stranger to competition, having served as a member of his school’s junior hot-food team. He was also Heather Hurlbert’s apprentice in the 2009
In January 2010 in Chile, Kansas native Kelly Conwell represented the Americas and