12th Annual Chef Culinary Conference
ACF Sanctioned Team Competition
Congratulations to the winners of the 2006 Tastes of the World Chef Culinary Conference, ACF-sanctioned team competitions, on Friday. It was a lot of hard work in one of the most competitive categories. Judges were impressed with the professionalism, creativity, presentation, flavor, and overall production skills of participants. For the first time in the conference history, everyone received a medal standing, a testament to the caliber of the participants. Here are the results:

Gold Medal (36-40 points)
Team 2 Kurt Leumann University of Western Ontario Carrie Schnurr University of Western Ontario Tom Lashbrook University of Western Ontario Piyush Sahay University of British Columbia	Team 9 Dan Conniff Washington University/Bon Appetit Marc Foley Washington University/Bon Appetit James LaChance Clark University/Bon Appetit Joe Rosenthal University of North Texas
Silver Medal (32-35.99 points)
Team 13 Ralph Coughenour University of New Hampshire Kate Dolan University of New Hampshire Kevin Newquist University of New Hampshire Frederick Smith University of New Hampshire	Team 8 Ida Shen University of California, Berkley Conrad Huth University of California, Berkley Mike Serenas University of California, Berkley Annie Gary University of California, Berkley
Team 5 Todd Green Villanova University Sean Foley SUNY at Brockport Humberto Lorenzano University of California, San Diego Paul Motter Penn State Harrisburg	Team 10 Tony Jung University of Massachusetts Simon Stevenson University of Massachusetts Matt Vandale University of Massachusetts Ben Huen University of Massachusetts
Team 11 Scott Cooper Florida Tech Gerald McCloy Florida Tech Brian Smith Florida Tech Bunny Noel Vanderbilt
Bronze Medal (28-31.99 points)
Team 1 Amy Malone University of Connecticut Pasty Povin University of Connecticut Lisa Charbonneau University of Connecticut Clare McVean SUNY at Potsham	Team 3 Jim Nerhmzow Concordia College Karen Armstrong Concordia College Gregory McMillian Columbia University Kevin Nichols- North Carolina State University
Team 4 Martin Aguilar University of California, San Diego Matt Conley Salisbury University Leo Lacey Bowdoin College Clay Barkley Penn State University	Team 6 Sheila Kao Collin County Community College Paul Nicolini Penn State University Roland Parny MS State University Alice Pelissier Amherst College
Team 7 Fred Norregaard Tufts University Steve Poole Tufts University Peter Kourafalos Tufts University Keren Yu University of Massachusetts	Team 12 Chris Henning University of Illinois Peter Testory University of Illinois Carrie Knox University of Illinois Eric Larson University of Illinois

SCOPE
The University of Massachusetts is hosting a Team Competition sanctioned by ACF during the 12th Annual Chef Culinary Conference (CCC). The competition is classified as a Category F/3 Regional Taste Customized Competition for teams of four.

ELIGIBILITY
The CCC team competition is open to all culinary professionals registered to attend the12th Chef Culinary Conference (June 5-9, 2006). In the event that more than 12 teams of four register, teams will be taken on a first come first serve basis You may enter the contest as an individual member and the conference will assign you to a team or register your own team Culinary professionals on the planning committee of CCC are not eligible to compete.

DATE, TIME and LOCATION
The competition is on Friday June 9, 2005 at The University of Massachusetts -Amherst Campus Hampshire Dining Commons. The first team will begin at 6:00 am. There will be a mandatory session about the competition on Thursday afternoon at 2:30pm after the day's workshops. This is when teams will receive your market basket and be given 40 minutes to write and turn in your menu. At this session the rules will be gone over and the order of the teams will be determined.

COMPETITION
All teams will be provided with the necessary equipment for the competition. Each team will be required to prepare a four-course menu for 15 servings. Of the 15 portions to be prepared, 4 will be for the judges for tasting, one will be for a photo/critique/press and 10 will be for individual plated service and/or platter service. On Thursday afternoon at 2:30 after going over the rules and order of the teams, the teams will be given the market basket containing a selection of materials. Within 40 minutes from receiving the basket, each competitor must submit a menu to the competition proctor. No substitutions of items in the basket may be made. Each team will be allowed three hours of cooking time and a 20 minute plating window. It is expected that all teams will be dressed in full professional chef's whites, including hat, apron, scarf; and kitchen towels during the competition, especially in consideration of the exposure to the trade and press that may be on-site to cover the competition.

PRIZES
ACF MEDALS WILL BE AWARDED, BASED ON THE FOLLOWING POINT TOTALS:
ACF Gold medal (36-40 points)
ACF Silver medal (32-35.99 points)
ACF Bronze medal (28-31.99 points)

To register for conference and competition please go to the registration page on this website or call 413-545-0172.