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Team of Local Chefs To Represent U.S. AT 2009 Taipei World Culinary Contest
SAN FRANCISCO, CA (May 19, 2009) - A five-person team sponsored by the San Francisco Bay Area-based Asian Chefs Association (ACA) has been selected to represent the United States in the 2009 World Culinary Contest being held this August in Taipei, Taiwan. The group includes some of the biggest names on the local culinary scene and is just the third American team ever invited to participate in the prestigious competition. The team includes culinary stars such as Philippe Striffeler of Hotel Nikko, Tim Luym of Poleng Lounge, Ty Mahler of Roy’s Hawaiian Fusion, Damon Barham, an instructor at California Culinary Academy (CCA), and Jackson Yue Yu of Live Sushi Bar.
The contest will be held in conjunction with the Taipei Chinese Culinary Exhibition and will kick-off on August 20, with the final round of competition scheduled for August 23. Teams that make it to the final will have to prepare a seven-course menu of modern Chinese cuisine in under four hours, using ingredients disclosed only at the start of that day’s contest. Four judges will award points based on taste, creativity, presentation, and hygiene. The American team will be joined in Taipei by eight other teams representing nations from across the Pacific Rim.
Assisting the ACA team will be five current students of California Culinary Academy. The students will accompany the group to Taipei to provide a hand in the preparation and execution of the team’s menus.
This tremendous travel and educational opportunity will be awarded to students who earn a spot on the trip by placing well in a three-month long cooking competition that is currently underway. This competition began with more than thirty applicants and has been narrowed down to ten. The final five will be chosen in late June, after having trained with the U.S. team for several weeks. While funding for the travel of the team of professional chefs will be provided by ACA, the California Culinary Academy Educational Foundation (CCAEF) will make a contribution to support the team’s student assistants. This nonprofit organization has partnered with the Asian Chefs Association to award scholarships in the past, and has provided over $200,000 in scholarships to deserving CCA students since the foundation’s inception in 1994.
About the Asian Chefs Association
The Asian Chefs Association (ACA) founders, united by a common vision to create a community of chefs dedicated to sharing their passion of Asian-inspired cuisine, established their organization in 2002. Today, ACA is the preeminent organization of chefs and culinary professionals in the world of Asian and Asian-inspired cuisine, the cuisine of the 21st Century. The group’s events, such as the successful Taste of Asia dinner series, help promote the allure and diversity of Asian-inspired flavors. ACA strives to develop fresh and creative ways to advance the art and science of Asian-inspired cuisine for the benefit of its members and foodies alike.
About California Culinary Academy
California Culinary Academy (CCA) was established in 1977 in San Francisco and formed a partnership with the world-renowned Le Cordon Bleu in 1998. Today, CCA, at 350 Rhode Island in Potrero Hill, offers an Associate of Occupational Studies degree in Le Cordon Bleu Culinary Arts and Certificates in Le Cordon Bleu Pâtisserie and Baking and Le Cordon Bleu Culinary Arts. CCA is a member of the Career Education Corporation (NASDAQ:CECO) network of universities, colleges, and schools and is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). For more information, visit www.caculinary.edu.
About the California Culinary Academy Educational Foundation
Established in 1994, the CCA Educational Foundation provides educational opportunities in the culinary and hospitality arts in partnership with the community and the California Culinary Academy. Through its activities, the Foundation seeks to give motivated individuals access to high-quality education and career opportunities in both the culinary and hospitality fields. The Foundation plays a leadership role in providing funding for programs, materials, outreach, education, and scholarships to aspiring industry leaders.
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