ACF Culinary National Team USA
AAC Culinary Regional Team USA
Chocolate Masterpiece by Stafford DeCambra, CEC, CCE, CCA, AAC
PRESS RELEASE
ACF Culinary Team USA Teams Win Gold and Silver Medals During First
Day of Competition at "culinary Olympics" in Germany
ACF Members Win Four Silver and One Bronze Medal in
Individual Competitions
St. Augustine, Fla., October 20,
2008 - American Culinary Federation (ACF) Culinary Team
USA earned four gold medals and one silver medal during their first day
of competition at the Internationale Kochkunst Ausstellung
(IKA) International Culinary Art Competition, or “culinary
Olympics,” taking place Oct. 19–22 in Erfurt, Germany.
ACF Culinary Team USA comprises one national team, two regional teams
and one youth team. These highly skilled U.S. chefs are among those
representing 53 nations in what ACF Culinary Team USA Manager Edward
Leonard, CMC, AAC, has called the “largest culinary event on the
global circuit.”
“We are pleased with the first day of results. ACF Culinary
National Team USA won two gold medals and a silver, AAC Culinary
Regional Team USA won a gold and ACF Culinary Youth Team USA won a
gold,” said ACF National President John Kinsella, CMC, CCE, WGMC,
AAC, from Erfurt, Germany. “This puts us in a good position going
into the second day of competition.”
Competition results
ACF Culinary National Team USA earned two gold medals
and one silver in three categories against 31 international teams. 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.
AAC Culinary Regional Team USA and ACF
Culinary Youth Team USA each won a gold medal in cold-food
competition. In addition, the following ACF members received a medal or
diploma in the individual competitions.
Category A: Culinary Art; one cold festive platter, six different
hors d’oeuvres, individually prepared
Silver: Scott Green, CCC; executive chef, Delaware
North Companies Gaming & Entertainment at Fairgrounds Gaming &
Racing; Hamburg, N.Y.; ACF of Greater Buffalo New York
Silver: Eric Watson, CCC, CCE; instructor, The
International Culinary School at The Art Institute of Phoenix, Phoenix;
ACF Chefs Association of Arizona, Inc.
Category B: Culinary Art: restaurant platter or dish for two,
prepared hot, displayed cold; one menu for one person consisting of
three courses including a dessert, prepared hot, presented cold; four
different, separate plated innovated main courses/plates, prepared hot,
displayed cold
Silver: Michael Nenes, CEC, CCE; assistant vice
president, The International Culinary School at The Art Institute of
Houston, Houston; ACF Professional Chefs Association of Houston
Category D1: Culinary Artistry–cold food: showpieces
Diploma: Robert Childers, CEC; chef-instructor, The
International Culinary School at The Illinois Institute of Art Chicago;
Chicago; ACF Windy City Professional Culinarians Inc.
Bronze: Stafford DeCambra, CEC, CCE, CCA, AAC;
corporate executive chef, PCI Gaming Authority, Atmore, Ala.; ACF
National Chapter
Silver: Bernard Urban, CEC, AAC; chef ambassador, Ben
E. Keith Foods, Houston; ACF Texas Chefs Association
America’s history at IKA
The U.S. team’s history at IKA is long and distinguished. When
Americans began competing as an official team in 1956 they were clearly
the underdogs. However, American cookery soon established itself as
world-class cuisine. The 1960 team captured the first world championship
honor for the United States, and ACF Culinary Team USA repeated the
distinction in 1980, 1984 and 1988 by taking the prestigious hot-food
competition all three times and establishing a new world record for the
most consecutive gold-medal wins.
At the last IKA in 2004, where more than 1,200 participants from 40
nations competed, ACF Culinary National Team USA took home a gold medal
in hot-food cooking, and reestablished the U.S. as the leader in
international cooking.
Stay tuned for results of ACF Culinary Team USA’s competition,
Wednesday, Oct. 22. The overall champion of the “culinary
Olympics” will be announced Thursday, Oct. 23. Find out how
American cuisine fares against the world.
About ACF Culinary Team USA
ACF Culinary Team USA is the official representative team of
the United States in major national and international culinary
competitions. It comprises one national team of six members, two
regional teams with five members each, and a youth team of five members
less than 23 years old. Sponsors of ACF Culinary Team USA are Kraft
Foodservice, Tyson Food Service, Uncle Ben’s, Unilever, Club
Managers Association of America, KitchenAid, Chef Revival, Fortessa, The
Beef Checkoff , Friedr. Dick, Westchester Country Club and Blodgett.
Visit www.acfchefs.org to learn
more about the team.
About the American Culinary Federation
The American Culinary Federation, Inc., established in 1929, is the
premier professional organization for culinarians in North America. With
more than 21,500 members spanning 230 chapters nationwide, ACF is the
culinary leader in offering educational resources, training,
apprenticeship and accreditation. In addition, ACF operates the most
comprehensive certification program for chefs in the United States. ACF
is home to ACF Culinary Team USA, the official representative for the
United States in major international culinary competitions. For more
information, visit www.acfchefs.org.
# # #
HIGH-RESOLUTION PHOTOS ARE AVAILABLE UPON REQUEST. TO SCHEDULE AN
INTERVIEW WITH ONE OF THE TEAMS WHEN THEY RETURN FROM GERMANY, PLEASE
CONTACT ACF.
CONTACT: Patricia Carroll
Communications Director
(800) 624-9458, Ext. 147
pcarroll@acfchefs.net
Leah Spellman
Public Relations Specialist
(800) 624-9458, ext. 113
lspellman@acfchefs.net
