Culinary Scene to Be Center of Creativity, Suspense at 2007 National Restaurant Association Restaurant, Hotel-Motel Show
International competition, Culinology® demonstrations to showcase top talent, culinary innovation and the future of menus
(Chicago, Ill.) The National Restaurant Association’s prestigious, quadrennial American Culinary Classic (ACC) competition and lively demonstrations by members of the Research Chefs Association (RCA) will take center stage in the Culinary. Scene area of the 2007 National Restaurant Association Restaurant, Hotel-Motel Show®, held May 19-22 at McCormick Place in Chicago. Last time the ACC was held in 2003, the U.S. team brought home the gold, a feat it will attempt to duplicate this year while battling teams from 11 other countries. After the competition is done, RCA representatives will showcase their Culinology® skills—mixing culinary arts and science to create new and exciting menu items.
“Drawing inspiration from fellow culinary professionals is a great way to advance the culinary arts and promote innovation, and this year’s Show is sure to provide plenty of opportunities to see some of the most talented chefs in the U.S. and the rest of the world in action,” said William C. Anton, FMP, convention chairman for the 2007 Show, and chairman and founder of Anton Airfood, Inc. “We created the special Culinary Scene area of the Show floor to provide a professional-grade space for the visiting chefs and display-kitchen viewing for attendees. This year’s events – the American Culinary Classic and the Research Chefs Association showcases – offer a great opportunity to be entertained and inspired, as well as learn from the best in the business.”
Teams from the Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, U.S.A., and Wales will compete in this year’s American Culinary Classic. The competition will be held 9:30 a.m. to 3:00 p.m. each Show day in the Culinary Scene area. Twelve six-member culinary teams, each representing their country, will compete in both hot and cold food categories, and will be evaluated on creativity, blending of flavor, presentation, timing and technique.
Team U.S.A. will be headed by Michael Matarazzo of the Greenbriar Resort in Sulphur Springs, W.Va. The team also include Scott Fetty of the Pennsylvania Culinary Institute in Pittsbugh, Pa.; Joseph M. Leonardi of Johnson & Wales University College of Culinary Arts in Providence, R.I.; Craig Peterson of Hallbrook Country Club in Leawood, Kan.; Timothy Prefontaine, CSC, of River Oaks Country Club in Houston, Tx.; and Mellisa K. Root, also of River Oaks Country Club in Houston. All team chefs are members of the American Culinary Federation.
In addition, a limited number of luncheon reservations will be available for Show attendees to enjoy a three-course meal of world class cuisine prepared by the competing teams. Each reservation is $35.
The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and is sanctioned by the World Association of Cooks Societies (WACS). The teams’ creations will be reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.
The Research Chefs Association showcases will be held Sunday, May 20, and Monday, May 21, at 4:00 p.m., some of America’s most innovative culinary artists will showcase a wide variety of ingredients, techniques, tools and ideas in a series of culinary demonstrations. Members of the RCA are the industry’s foremost chefs and food scientists who develop new and creative culinary concepts.
The Culinary Scene area, located on Level 3 of the South Hall, was created in cooperation with Nestle® Food Services.
Now in its 88th year, the annual National Restaurant Association Restaurant, Hotel-Motel Show is the Western Hemisphere’s largest single gathering of restaurant, food service and lodging professionals. As the industry’s premier business venue, it offers attendees the best opportunities of the year for networking and exploring new trends, as well as insight on myriad industry issues via seminars and special events. The 2006 Show hosted 73,500+ attendees from 110 countries, and a record-breaking 2,080 exhibitors in 600,000+ square feet of display space. The 2007 Show is set for May 19-22 at McCormick Place in Chicago.
The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 935,000 restaurant and food service outlets and a work force of 12.8 million employees - making it the cornerstone of the economy, career opportunities and community involvement. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate and promote the rapidly growing industry.
