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Langer Named U.S. Show Jumping Young Rider Chef d’Equipe/Technical Advisor

by USEF Communications Department | Nov 13, 2013, 4:00 PM

Lexington, KY - The United States Federation's High Performance Working Group has approved the recommendation of DiAnn Langer as the U.S. Show Jumping Young Rider Chef d’Equipe/Technical Advisor. Both the Search Committee, chaired by Eric Straus,  and the  USEF Show Jumping High
DiAnn Langer (USEF Archive)
DiAnn Langer (USEF Archive)
Performance Committee recommended Langer for this new position. Langer  is tasked with developing and implementing a pipeline for the USEF Show Jumping discipline and will begin her new role in December 2013.

“The creation of this new position is a further demonstration of this year’s expanded mandate, and signifies more than anything else our clear and unambiguous commitment to the next generation of U.S. show jumping stars,” said U.S. Show Jumping Chef d'Equipe/Technical Advisor Robert Ridland.

Langer (Aiken, S.C.) has great depth of knowledge in equestrian sport having participated as a competitor, official,  in addition to serving many governance roles. A former member of the United States Equestrian Team, she is licensed as a USEF “R” Judge for jumper, hunter, hunter seat equitation, and hunter breeding competitions. She has served as a member of numerous USEF and USHJA Committees and Task Forces and has been the President of the Pacific Coast Horse Show Association, the California Professional Horsemen’s Association, the CPHA Foundation, and the Los Angeles Horse Show Association. Langer, who was an International Course Designer for 11 years, is the mother of U.S. Nations Cup and Rolex FEI World Cup Final veteran, Kirsten Coe.

Information regarding  the evolution  of the U.S. Show Jumping Young Rider Chef d’Equipe/ Technical Advisor  position  can be found by clicking here: http://usefnetwork.com/news/10367/2013/8/14/applications_now_being_accepted_for.aspx

For additional information or with questions please contact Lizzy Chesson at (908) 326-1166 or by email [email protected].