American Culinary Federation (ACF) Culinary National Team USA
earned a gold medal in hot food during the team’s second and final day of competition at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, or “culinary Olympics,” Wednesday, Oct. 22 in Erfurt, Germany. Now the world waits as judges tally the 32 national teams’ points. Judges will announce the World Champions in hot food and cold food, and overall IKA “culinary Olympic” winner at the final awards ceremony, Thursday, Oct. 23.
ACF Culinary National Team USA had a lot riding on today’s hot-food competition. The team entered the competition as the reigning World Champions in hot food, proudly carrying their 2004 title. With today’s competition behind them, and a gold medal in their grasp, the team now waits on pins and needles for the overall winner to be announced tomorrow.
“We are so proud of our national team, and how they presented American cuisine in the hot-food competition,” said ACF National President John Kinsella, CMC, CCE, WGMC, AAC, from Erfurt, Germany. “They gave this competition their all and have earned the world’s attention.”
In the hot food competition, Category R– Restaurant of Nations, chefs cook in an open-to-view kitchen so the public can watch. Next to the hot-food kitchens is the Restaurant of Nations, a public restaurant set up daily to serve the menus of the national teams competing that day. At this popular restaurant, guests purchase meal tickets from the country of their choice and taste the cuisine of these “culinary Olympians.” Teams prepared
110 menus reflecting their nation’s cuisine. Menus included hot appetizers, using fish or poultry, main courses and desserts. Judges evaluated mise en place and cleanliness preparation, correct professional preparation, arrangement and presentation/innovation, and taste.
ACF Culinary National Team USA—Awards Summary
Today’s gold medal is in addition to the team’s cold-food success Monday, Oct. 20, when ACF Culinary National Team USA earned two gold medals and one silver in three categories. They earned gold in Category A Culinary Art, which included show platters, one festive cold display platter for eight, and six different hors
d’oeuvres, and Category C Patisserie, which included one showpiece, one platter and four different exclusive desserts on plates. They also earned silver in Category B Culinary Art, which included one vegetarian platter as a main course for four, one three-course menu for one, and four different main courses, prepared hot and displayed cold.