Culinary Challenge

Dewey McMurrey Apprentice at the Dallas Country Club under the instruction of Certified Master Chef Ernst Gruch Graduated from the Culinary Institute of America, Hyde Park, NY 04' Jake's Restaurant Billings, Mt Satories International Restaurant Billings, MT Texas Tech University Catering Lubbock, TX Member of the Texas Chefs Association

Bryan Varin After graduating from the University of Montevallo I decided to further my culinary education by enrolling in New England Culinary Institute in Montpelier, Vermont. I had previously worked in kitchens while attending school and decided at that point to pursue a career in the culinary arts. While enrolled at N.E.C.I., I successfully completed two internships, the second being at Higgin's Restaurant and bar in Portland, Oregon. After a year in Oregon I moved back to Alabama where I worked at Hot and Hot Fish Club, Highland's Bar and Grill and Chez Lulu. Feeling the need to venture out of Alabama again I moved back to the west coast, this time securing a chef position with Aramark serving Boeing employees. While in Seattle I felt the need to branch out further and began working for the University of Washington. Since making the move to the college and university environment I have continued on that path and currently work for the University of Georgia in Athens. Since being at UGA I have held the positions of Training Specialist, Chef of Retail Operation and Catering, and I am currently the Unit Manager at Snelling Dining Hall.

Michael Price Growing up in the kitchen with an Italian grandmother, I learned at an early age that I had a passion for cooking. By the age of eleven, I was preparing the evening meals for the family, complete with appetizers. I have been working in the food industry for over 22 years, gaining most of my experience in various restaurants. In 1996, I completed an apprenticeship at Fripp Island Resort under the guidance of Chef Beanie Koegler, CEC. As most cooks long for the chance to own a restaurant, my opportunity emerged in January 2001. Going on 8 years owning my own business there have been few regrets, a lot of lessons learned and many doors opened. Which has led me to my position at Georgia Southern University, taking on the role of Assistant Director of Food services where I am responsible for overseeing the daily operations of the food outlets, catering services and designing innovative & profitable food changes within the university.

Brian Hancock I am a 27 year old self taught chef that hails from Statesboro, Georgia. I started my career at the young age or sixteen. I was lead introduced to the culinary world by an Italian chef in Claxton, Georgia, of all places. I cooked my way through Italian restaurants, pizza parlors, bars, and numerous other jobs, finally landing a job as the head chef of an a la carte restaurant at Georgia Southern University. With the recent inspirations of all the culinary challenges on television, I have decided to try and compete this year at NACUFS. Making a new and exciting recipe is not an easy challenge. I fought through many, many, upsetting dishes. I finally nailed one and perfected it. If I do get chosen for this competition it will be the highlight of my career. If I get silver or higher I will be a certified C.C.C.

Edward Castillo EDWARD CASTILLO has always had a big passion for cooking at an early age. He watched his mother creating the delicious FOOD OF THE SOUTHWEST. His passion grew more, and landed him in the ART INSTITUTE OF HOUSTON/ CULINARY PROGRAM where he graduated in September 2001. He has competed in several ACF SANCTIONED COMPETITIONS, and he is the proud holder of gold, silver and bronze ACF medals. Chef Castillo won the NACUFS NATIONAL CULINARY CHALLENGE in 2006 in TORONTO, CANADA with a GOLD ACF MEDAL. He also won silver and bronze ACF medals in the TRA TEXAS RESTAURANT ASSOCIATION FOOD EXPO IN THE IRON CHEF OF THE SOUTHWEST COMPETITION. He is so determined to get his ACF CHEF DE CUISINE CCC CERTIFICATION. He is spending all his time studying, training and practicing.

Michel Wetli Dob: 2/15/1965
Birth Place: Ottawa, Canada
Nationallity: Canadein
Ethnicity: Swiss, Dutch & Jamacain
Education: Culinary Institute Of America, Graduated 1987
Madeline Kaman's School For Young American Chefs Beringer Vineyards Napa, CA
Train The Trainer Program CIA Hyde Park, NY 2005
Fourth Generation Chef, both my Father & Grandfather are Swiss trained chefs. My Grandfather was Corporate Executive Chef for Canadian Pacific Railroad Hotels across Canada. My Father has worked at some of the most prestigious hotels in Europe and Canada. I started working professional at 15 years old; I became an Executive Chef at 25 years old and have worked all across the USA at: Caesar's Palace, Walt Disney World Pinon's Aspen, CO, Designed & Opened Four Restaurants, Guest Chef at Aureoles & Tribeca Grill NYC, Emory University Atlanta, GA I have traveled extensively throughout Europe, Caribbean Islands South and North America. Most vacations are what I call "Food Vacations", taking in as much of the culture and cuisine as I can when I travel! Love to cook using local products/seasonal menus and I am always in search of new products/combinations. My passion is to share my experience/knowledge and my credo is: LOVE LIFE, LOVE MY WIFE & LOVE TO COOK!