American Culinary Federation (ACF) members were among those on the United States Army Culinary Arts Team that earned a gold medal in Category B, Cold Platters Display, during the team’s second and final day of competition, Oct. 22, at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, or “culinary Olympics,” in Erfurt, Germany.
In today’s competition, Category B Culinary Art–cold platters display, military teams prepared seven, threecourse menus, prepared hot and displayed cold for 200 and suitable for troops of all ranks. The team’s troop menu was: herb-crusted rabbit tenderloin with tomato, spinach and herbed quenelles, thyme cream sauce, garlic custard, paysanne vegetables and wild mushrooms; duck breast stuffed with leeks, with pan sauce,
cherry chutney, soft polenta, braised cabbage and glazed-root vegetables; and strawberry rhubarb cake, with pistachio ice cream, dried rhubarb ring and strawberry sauce.
ACF Culinary National Team USA—Awards Summary
Today’s gold medal in cold food is in addition to the United States Army Culinary Arts Team’s gold medal in hot food, Category R, Restaurant of Nations. The team earned a gold medal in hot food, Monday, Oct. 20. In the Restaurant of Nations, the team prepared 150, three-course menus. Now the 10 military teams wait as judges tally points. Judges will announce the winner of the “culinary Olympics” for the military teams at the final awards ceremony, Thursday, Oct. 23.