Stafford DeCambra
CEC, CCE, CCA, AAC
Philip Sayre
CEC, WCC
Travis Dale
CEC, CCA
Press Release
ACF Members Add to the United States' Total Medal Count at "culinary
Olympics" in Germany As They Score Big in Individual Competitions
ACF Chefs Win Five Gold Medals, Four Silver Medals,
Five Bronze Medals and Two Diplomas
St. Augustine, Fla., October 21, 2008 -
American Culinary Federation (ACF) members earned five gold medals, four
silver medals, five bronze medals and two diplomas during competitions
at the Internationale Kochkunst Ausstellung
(IKA) International Culinary Art Competition, or "culinary Olympics,"
Monday, Oct. 20 and Tuesday, Oct. 21, in Erfurt, Germany.
While no official ACF Culinary Team USA teams competed today, several
ACF members achieved recognition during their individual competitions.
The following ACF members represented the United States on the world
stage and received a medal or diploma in their respective
competitions.
* Results from Oct. 21 individual competitions:
Category A Culinary Art; one cold festive platter,
six different hors d'oeuvres, individually prepared
Bronze: Kevin Doherty, CEC, AAC; executive
chef, TD Banknorth Garden, Delaware North Companies, Inc., Boston; ACF
Epicurean Club of Boston
Gold: Scott O'Farrell, CEC, CEPC; educator,
Macomb Culinary Institute/Macomb Community College, Sterling Heights,
Mich.; ACF Michigan Chefs de Cuisine Association
Silver: Eric Watson, CCC, CCE; instructor, The
International Culinary School At The Art Institute of Phoenix, Phoenix;
ACF Chefs Association of Arizona, Inc.
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
Bronze: Joseph Orate; chef
instructor/department chair, Grossmont Community College, San Diego; ACF
Chefs & Culinarians of San Diego
* Results from Oct. 20 individual competitions:
Category A Culinary Art; one cold festive platter,
six different hors d'oeuvres, individually prepared
Gold: Timothy Bucci, CEC, CCE, CHE; chef
instructor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet
Chapter
Silver: Travis Dale, CEC, CCA; executive chef,
The Point Lake and Golf Club, Mooresville, Tenn.; ACF Inc. Charlotte
Chapter
Silver: James McCallister, CEC, AAC; executive
chef, Milliken & Co., Spartanburg, S.C.; ACF Upstate South Carolina
Chapter
Bronze: Alan J. Neace, CEC, AAC; culinary
instructor, Midwest Culinary Institute at Cincinnati State, Cincinnati;
ACF Greater Cincinnati Chapter
Diploma: Rick Ortiz; sous chef, Soldier Field,
Delaware North Companies, Chicago; ACF Windy City Professional
Culinarians Inc.
Bronze: Philip Sayre, CEC, WCC; chef educator,
Scottsdale Culinary Institute, Scottsdale, Ariz.; ACF Chefs Association
of Arizona, Inc.
Gold: Brian Sode, CEC; executive chef, The
Bear Club, Jupiter, Fla.; ACF National Chapter
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
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: Hwang June Jan; China Gate Restaurant;
Ann Arbor, Mich.; ACF Big Apple Chapter
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 an ACF chef 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
