Two American Culinary Federation (ACF) chefs were named first runners-up in the Global Chefs Challenge and the Hans Bueschkens Young Chefs Challenge during the 2014 World Association of Chefs Societies, or Worldchefs, Congress held in Stavanger, Norway, July 2-5.

“The American Culinary Federation is proud of what our members have achieved the during the 2014 Worldchefs Congress,” says Thomas Macrina, CEC, CCA, AAC, American Culinary Federation national president. “We are honored by the support and representation that U.S. chefs have received from Worldchefs during the congress and we look forward to continue to represent the Americas region through future congresses, culinary competitions and elected committee positions.”

Scott Ryan, CEC, AAC, executive chef at The Country Club, Pepper Pike, Ohio, and a member of ACF Cleveland Chapter Inc., received second place in the Global Chefs Challenge world finals. Christopher Davidsen from Norway was named overall champion, and Calvin Choi from Hong Kong received third place. 

The competition required chefs to prepare four courses for 12 people in 6 hours and 45 minutes, including service. Chef Ryan’s first course was Cauliflower Panna Cotta, his second course was Lobster Encrusted Sterling Halibut with Wasabi-O avocado yogurt, and the main course was Mushroom Wrapped AACo Kobe Strip Loin and Darling Downs Wagyu Chuck Eye Croquette. The dessert course featured Valrhona Chocolate Slide Tea Glazed Olive Oil Cake with cornflake streusel, strawberry gel, and Dilmah Earl Grey tea and pistachio ice cream.

Reilly Meehan, chef/co-owner of Bespoke Doughnuts, San Francisco, and an ACF national member, received second place in the Hans Bueschkens Young Chefs Challenge. Kasper Christensen from Denmark was named overall champion, and Christine Baumann from Germany received third place. 

The challenge required young chefs to prepare a three-course meal for four people in 3 hours. Chef Meehan’s first course was a Warm Smoked Mustard and Wasabi Glazed Halibut with an Orange and Paprika Infused Octopus Gelee, his second course was Beef with Flavors of Sauce Bordelaise with a Bacon Sausage Filled Choux Dumpling accompanied by yellow corn pudding, shiitake mushroom custard, mushroom ragoût, and Parmesan dusted funnel cake. The dessert course was Terrine of Yogurt, Berries, and Chocolate with a warm whole-wheat citrus curd tartlet, strawberry tea scented red berry salad, vanilla ice cream, and raspberry sherbet.

Both chefs competed against culinary professionals from the Worldchefs regions of Asia, Africa/Middle East, Pacific Rim, Europe Central, Europe North, and Europe South. The world finals of the Global Chefs Challenge and the Hans Bueschkens Young Chefs Challenge are hosted every two years during the Worldchefs biennial congress. 

In May 2012, Daniel Gorman, representing the Americas and ACF, won the Hans Bueschkens Young Chefs Challenge in South Korea and in May 2008, Keriann Von Raesfeld, also representing the Americas and ACF, won in Dubai. Also in 2008, Aiden Murphy, CMC, representing the Americas and ACF, placed third overall in the Global Chefs Challenge.

During the congress, Claudio Ferrer, CCE, executive chef/chef educator for the Americas, Electrolux International, Naples, Florida, was elected continental director for the Americas. Ferrer is a member of ACF Caxambas Chapter of Naples & Marco Island. Victor Kendlehart, CC, restaurants supervisor, Interstate Hotels and Resorts, Bowling Green, Florida, ACF national member and president of ACF Young Chefs Club, was one of two young chefs awarded a culinary trip to South Africa. 

Kendlehart will meet Bill Gallagher, HHOF, one of South Africa’s iconic culinary industry figures, and will work with the country’s top executive chefs during the 10-day trip. Chen Kim Leun from Malaysia was the second young chef awarded the 10-day trip.

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