American Culinary Federation (ACF) members earned three gold
medals, six silver medals, four bronze medals and two diplomas during competitions at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, or “culinary Olympics,” Wednesday, Oct. 22, in Erfurt, Germany.
ACF Culinary Team USA teams were back in the competition spotlight today, as ACF Culinary National Team USA earned gold in hot food, ACF Culinary Youth Team USA earned silver in hot food, and ACF Culinary Regional Team USA earned gold in cold food. In addition to the team competitions, the following ACF
members received a medal or diploma in their respective competitions.
*Results from Oct. 22 individual competitions:
Category A Culinary Art; one cold festive platter, six different hors d’oeuvres, individually prepared
Gold: Brian Campbell, CCC, CCE; associate instructor, Johnson & Wales University, Charlotte, N.C. ; ACF Inc. Charlotte Chapter
Silver: Ralph Feraco, CEC, AAC; executive chef, Naples Sailing & Yacht Club, Naples, Fla.; ACF Caxambus Chapter of Naples & Marco Island
Silver: Ambarish Lulay; chef de cuisine, Ahwahnee Hotel, Delaware North Companies, Yosemite National Park, Calif.; ACF Windy City Professional Culinarians Inc.
Silver: Philip Sayre, CEC, WCC; chef educator, Scottsdale Culinary Institute, Scottsdale, Ariz.; ACF Chefs Association of Arizona, Inc.
Silver: Daniel Schofisch; student, Johnson & Wales University, Providence, R.I.; Johnson & Wales University Providence chapter
Bronze: Santos Villarico, CEC; chef educator, Scottsdale Culinary Institute, Scottsdale, Ariz.; ACF Chefs Association of Arizona, Inc.
Category B Culinary Art: restaurant platter or dish for two, prepared hot, displayed cold; one menu for one
Silver: Lawrence Matson, CEC, CCE; culinary director, The International Culinary School At The Art Institute of Dallas, Dallas; Texas Chefs Association
Bronze: Muhammad Siddiqui; executive chef, Pinnacle Hospital, Crown Point, Ind.; ACF Chicago Chefs of Cuisine Inc.
Diploma: Tab Daulton, CEC; executive chef, Sportservice at HSBC Arena, Delaware North Companies, Inc., Buffalo, N.Y.; ACF of Greater Buffalo New York
Diploma: Edmund Gorny; retired, Atlantic City, N.J.; ACF Professional Chefs Association of South Jersey
Category D1: Culinary Artistry – cold food: showpieces
Gold: Stafford DeCambra, CEC, CCE, CCA, AAC; corporate executive chef, PCI Gaming Authority, Atmore, Ala.; ACF National Chapter
Gold: Robert Sparks, CEPC; food advisor/chief warrant officer, U.S. Army, Fort Lee, Va.; Old Dominion ACF Chapter
Silver: Robert Zielinski, CEPC; chef instructor, Johnson & Wales University, Providence, R.I.; ACF Rhode Island Chapter
Bronze: Edmund Gorny; retired, Atlantic City, N.J.; ACF Professional Chefs Association of South Jersey
Bronze: Douglas St. Souver; culinarian, Pentastar Aviation, Waterford, Mich.; ACF Flint Saginaw Valley Chapter
“Not only is ACF Culinary Team USA doing an outstanding job at this year’s IKA, but ACF’s individual chefs are earning the world’s recognition,” said ACF National President John Kinsella, CMC, CCE, WGMC, AAC, from Erfurt, Germany.