Selecting ACF Youth Team USA The Road to IKA 2020 Selection Guidelines

Selecting Team Each member cannot be older than 23 years of age on the qualifying date of April 1, 2020 The team members should have full support of local chapter Team application and the entry fee need to be received by January 1, 2018.

Team Selection Regional completions will take place in January and February 2018 with location to be determined but one will be in each of the four regions Teams will be required to produce four servings of a four course meal in 90 minutes Winning teams will move on to Nationals when they will be required to do edible cold food platter for eight, finger foods, two hot, two cold, six of each.

Team Selection Then a signature menu three courses consisting of a seafood starter, main course and dessert for 20 persons restaurant service The winning team will be know as the ACF Youth Culinary Team USA It will be part of the ACF Culinary Team USA three tiered structure that includes the national and regional teams It will not be affiliated with an ACF Chapter or any school A runner up team may be selected as an apprentice for the national ACF Culinary Team USA based on performance.

Finance the team Teams must provide a written agreement to fund 75% of the cost for roundtrip air transportation, hotel, van rental and living expenses. Teams must also fully support all financial cost for all practices, including equipment, foods, and travel for management to practices each month. Teams should have full support of an ACF chapter, including assistance with fundraising. ACF youth team with be supported by the infrastructure of ACF Culinary Team USA

Estimated Cost Estimated cost for the youth team will be about $150,000. The team must send a Check to the National ACF Team USA office for $40,000 in January of 2020 (that cost is included in the above estimate)

Fundraising Local Chapter Purveyors local Dinners Silent auctions Employers Local affiliates like CMAA, Chaîne, Schools, etc. Grants

Closing All information, application and agreements will be available on line by September , 2017 We will choose sites for Regional try outs and pass the information along as it becomes available.

Objective The objective of team selection is to choose the best student team that will represent all things culinary in regard to American cuisine and our future young chefs cooking in America Scores are important Finding the right balance Take into account scores, work habits, team player, past experience, temperament All selection decisions are final

Come Join US! https://www.youtube.com/watch?v=Aep7XmQiwso