Coaching the team - Chef Charles Carroll

team usa
Cold-food tryouts for ACF Culinary
National Team USA take place Feb.
Coaching the Team
19-21 in the culinary-arts center at
Elgin Community College, Elgin, Ill.
By Kay Orde
Coaches are the lifeblood of a team. Not
and regional teams, and was a member of ACF
Mich., and a member of ACF Greater Grand
only do they have a vast knowledge and
Culinary National Team USA in 2000. He was
Rapids Chefs Association. He coached the
priceless experience, but also something
manager/coach of the 2004 ACF Culinary
2004 ACF Culinary Pastry Team USA to
less tangible—a passion for the game. ACF
Regional Team USA that won three gold
one gold and two silver medals at the IKA in
Culinary Team USA is fortunate to have
medals and was ranked third internationally at
Erfurt, Germany, and was coach/advisor to
these coaches in their corner as they train
the IKA. He was cold-food coach for the 2008
ACF Culinary Team USA in 2008. He has
for the Internationale Kochkunst Ausstellung
ACF Culinary National Team USA.
also coached the U.S. team in the Coupe du
Monde de la Pâtisserie in France.
(IKA) in Erfurt, Germany, in 2012.
“The responsibility and honor of representing
Joachim Buchner,
the United States should not be taken lightly
“I would like to share my knowledge with
CMC, is executive chef
or for granted. I have been blessed to be
the U.S. pastry chefs who will compete
at Chevy Chase Club,
a part of ACF and the ‘culinary Olympics’
in the competitions leading up to the
Chevy Chase, Md., and a
family for more than 27 years, and I am
“culinary Olympics” in Erfurt in 2012, and
member of ACF Nations
honored to be a part of this team and to help
encourage them to build on their existing
Capital Chefs Association. He has competed
in any way possible to bring back the World
skills and expose themselves to new ones.
in many national and international culinary
Championship to the United States and ACF.”
This is a perfect opportunity for eager,
motivated, disciplined young professionals
competitions, including the 2005 Salon
Culinaire Mondial in Basel, Switzerland.
Patricia Nash is pastry
to participate in one of the most intensive
Buchner was a member of ACF Culinary
chef at Iridescence,
forms of training they will ever experience.”
National Team USA 2004, which took home
MotorCity Casino Hotel,
two gold medals and was named World
Detroit, where she oversees
Daniel Scannell, CMC,
the hotel’s entire pastry
is chef at La Gorce Country
Champion at the IKA. He was also a member
of the 2008 ACF Culinary National Team USA
program. She is a member of the Chefs
Club, Miami Beach, Fla.,
that earned three gold medals and one silver.
Association of Westchester and Lower
and a member of ACF
Connecticut. She served as an apprentice to
National Chapter. He
“Having been involved with Team USA for the
ACF Culinary National Team USA at the IKA
competed as a member of the 2000, 2004
past three ‘culinary Olympics,’ and a member
in 2000, and was a member of the 2004 ACF
and 2008 ACF Culinary National Team USA
of the national team for the past two, I have
Culinary National Team USA that regained
teams, and helped the 2004 team regain
gained culinary and logistic experience that
the World Championship for the U.S. In 2007,
the World Champion status for the U.S. at
I am eager to share with Team 2012. Also,
she was ACF’s Pastry Chef of the Year.
the IKA in Erfurt, Germany. He is a member
of the Epicurean World Master Chef Society,
The National Culinary Review | January 2010
being of German origin has certain advantages.
54
In addition to assisting the team with menu
“I am truly honored to be asked to lend
Confrérie de la Chaîne des Rôtisseurs and
translations and business interactions, I can
my pastry experience and knowledge to
Les Amis d’Escoffier Society.
share the subleties of the language.”
Team USA. I deeply respect the skill and
capabilities of those involved and look
“Those who rest on the experience and
Charles Carroll, CEC,
forward to their success representing the
determination of others will be bound
AAC, is executive chef at
United States and ACF.”
to a life of complacency. I embrace this
opportunity to help team members as they
River Oaks Country Club,
Houston, and a member
Gilles Renusson is
seek success at the IKA in 2012 and strive
of ACF Professional Chefs
pastry chef/professor at
to regain the World Championship.”
Association of Houston. He has been involved
Grand Rapids Community
with the IKA since 1988, competing on city
College, Grand Rapids,

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