Share This Page

Newsmaker: Shawn Culp

| Monday, Dec. 24, 2012, 7:48 p.m.
Shawn CulpNoteworthy: Culp was part of an American Culinary Federation team that won a silver medal at this year’s international culinary Olympics, Internationale Kochkunst Ausstellung. He was on the U.S. regional team, which is a team of up-and-comers competing against peers at one level below the national teams.Age: 34

Shawn Culp

Noteworthy: Culp was part of an American Culinary Federation team that won a silver medal at this year's Internationale Kochkunst Ausstellung, the culinary Olympics. He was a member of the U.S. regional team, composed of up-and-comers competing one level below the national team.

Age: 34.

Residence: South Fayette.

Occupation: Culinary instructor at the Art Institute of Pittsburgh.

Background: Before joining the Art Institute in 2011, he spent four years as an instructor at Le Cordon Bleu Institute of Culinary Arts in Pittsburgh. He was previously the chef at Chartiers Country Club.

Education: Culp received his culinary degree from Westmoreland County Community College in 1999.

Quote: “It was definitely an experience with memories that will last for a lifetime. It's an incredible experience, first to travel to Germany, and then to compete on that level.”

— Tim Puko

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.