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Knowledge Bowl Team
We are thrilled to present the talented members representing our St. Louis Chapter at the 2024 ACF Knowledge Bowl Competition! 🌟
Taking place during the ACF National Convention from July 14–17, 2024, at the Phoenix Convention Center in Phoenix, Arizona, the Knowledge Bowl team will showcase their culinary knowledge in the Baron H. Galand Culinary Knowledge Bowl. The competition is open to teams from ACF chapters, ACF apprenticeship programs and accredited American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) institutions. Teams compete in a "Jeopardy"-style double-elimination competition with questions covering topics such as nutrition, baking, culinary math, safety and sanitation, and the arts of classical and modern cooking.
These dedicated individuals have shown exceptional culinary expertise, teamwork, and passion for the craft. As they prepare to compete at the convention, we are incredibly proud of their hard work and determination.
Join us in cheering for our Knowledge Bowl team as they showcase their skills and knowledge at this prestigious event. Best of luck, team!
Meet the Team
Sarah Bailey, Coach
"I am the coach for the second year in a row for the St. Louis ACF Knowledge Bowl team. I started my culinary journey by graduating from L’Ecole Culinaire in 2013, where I started at The Racquet Club Ladue under the mentorship of Chef Joe Mueller. He opened the door to the ACF by pushing me to join the Knowledge Bowl team where I was on the team for 2 years. After that I joined the St. Louis Hot Foods team, and then he helped me win the Junior Chef of the Year in 2017. After moving around to work under some great Chefs such as Chef Anthony Lyons at McKnight Place, I now call my professional home at La Patisserie Chouquette since 2019. Working for Chef Simone Faure, I have moved from production cook to cake baker and decorator. Working for Chef Simone has increased my knowledge of baking and pastries, and she has allowed me to grow my creative talents to showcase in my work while bringing in new ideas to create for customers and grow my skill set. My goal is to start re-growing the Junior Chefs’ division of The ACF Chef de Cuisine of St. Louis, to nurture and empower the next generation of culinary talent and ensure the growth of our organization."
Lauren Barton, Captain
"I am finishing up my first year at STLCC Forest Park for Culinary Arts. I am currently working at Noto Italian Restaurant and Bacaro (both on the same property). I work at Noto in the morning on pastry, and later in the day, I work downstairs at Bacaro preparing traditional Italian Appretivos. While I have always been interested in cooking, I didn’t see it as a career choice until I chose to go to South Technical for my junior and senior years. After college, I plan to travel through Europe to gain as much knowledge as possible. Following my travels, I plan to continue my work in restaurants by working on Italian and French cuisine. I am excited to learn more about this industry through the Knowledge Bowl team and other interactions throughout the ACF. I am very thankful for the opportunities that the Chefs de Cuisine St. Louis has provided for younger culinarians."
Reuben Deyoung
"I am currently in the South Tech High School Culinary Arts Program, and I work at JJ-Twigs Pizza & Pub. Everything I do is for reaction and fun. So, if I can have fun creating and getting positive reactions from people and make their lives slightly better, than I fulfilled my role. What better way to achieve it than by making food? After I graduate, I plan to attend STLCC for a degree in culinary arts. After that, I plan to work in the catering industry or using connections from South Tech and other ACF events to find other places of work while still staying in the food industry."
Aaliyah Keith
"I am a 2024 Graduate of STLCC Forest Park with an Associate's degree in Culinary Arts & Baking and Pastries. I got into this industry to give people an experience to remember, make a difference, and to create (or be a part of) positive/happy memories that will last forever. I plan to travel internationally and gain as many culinary and food-related experiences as possible. Whether that is by learning recipes and techniques from locals/different restaurants or going to farms and learning how their ingredients are made and grown. Plus, learning as much about their culture and history as I can. My goal is to come back and be able to have a business (whether that's owning a restaurant, catering, or being a private chef) with those skills and techniques that I have learned and bring them together to create something new."
Evenlyn Auberry
"I just finished my first year at STLCC Forest Park, majoring in Baking and Pastry Arts. I am working at Meramec Bluffs Retirement Home for Lutheran Senior Services as a cook. There, I do prep work and baking in the morning, and I work on the line for dinner in the dining room. I started getting interested in the baking industry in about 5th grade, but I never took it super seriously until high school when I attended South Technical High School during my junior and senior years! After college, I am looking at going into the Disney Baking and Pastry Arts program because I like to do more refined, French-plated desserts. I want to work at a hotel or casino in the future! I have loved being in the ACF for the past few years and the many opportunities it has brought me. Always so very thankful for the ACF Chefs de Cuisine St. Louis and for the work they have done to make it possible for my team to go to Phoenix, AZ, this summer!"
Isobel Hagman
"I'm in the baking and pastry program at STLCC Forest Park. I've been in this industry for four years now, and so far, it has been the best years of my life. The culinary industry has changed so many things for me in amazing and interesting ways. My passion for food and creativity sparked from a cooking program I did at South Tech in the summer while I was in 5 grade as I was growing up learning from my dad and grandma. Although other pathways have intrigued me as well, nothing has quite felt the same as working in this industry. Each day is a new day learning, sharing, and becoming part of a community that shares so much compassion for culture and love. What I hope to accomplish in this industry is to continue to learn and share every day in every aspect I can. Since I was 7 years old, I've dreamed of working in a bakery that specializes in bringing in the community and centering the feeling of home. To share the feeling of family and community with those who can't or need it or even to those who have already, means more than anything to me. I'm still not one hundred percent on my end goal, but I think that's a good thing because it means I get to expand my knowledge in any way possible for now. I'm so proud to represent the St. Louis ACF chapter, and I can't wait to see where I head next!"
