ACF Culinary Team USA Wins Gold Medal at World Cup Competition in
Team Also Takes Time Out to Help Prepare Thanksgiving
Meal for Ambassador and Americans Abroad
Luxembourg, November 27, 2002—ACF
(American Culinary Federation) Culinary Team USA, comprised of six
American chefs, competed last week against national teams from around
the world for the coveted Culinary World Cup. ACF Culinary Team USA
received a gold medal for its cold food presentation and a silver medal
for its three-course hot menu. In the final tally, ACF Culinary Team USA
placed eighth overall out of 24 national teams.
The five-day competition took place at Expogast, an international
gastronomy show held in Luxembourg every four years. This year’s
event drew a record 38 countries and a crowd of 46,500.
“We did well considering the team has been together for only
three months and had three practice sessions. We were extremely strong
in cold food, but we needed a higher score in the hot kitchen to have a
chance at the cup,” said Chef Edward Leonard, ACF Culinary Team
USA captain and president of the American Culinary Federation.
Competing for the Unites States were:
- ACF Culinary Team USA Captain: Chef Edward Leonard,
CMC—Westchester Country Club, Rye, N.Y.
- Chef Joachim Buchner, CMC—Chevy Chase Club, Chevy Chase,
- Chef Richard Rosendale, CC—The Greenbrier, White Sulphur
- Chef Daniel Scannell, CEC—Oak Hill Country Club, Rochester,
- Chef Russell Scott, CMC—Culinary Institute of America
instructor, Hyde Park, N.Y.
- Chef Darrin Aoyama (team pastry chef)—River Oaks Country Club,
- Team USA Sous Chef: Chef James Decker, CEC—The Lakes Golf and
Country Club, Columbus, Ohio
ACF Culinary Team USA’s gold medal-winning cold food
presentation included buffet platters, three- and five-course single
servings, and desserts. The “Lobster and Salmon Together”
platter featured Maine lobster and smoked salmon terrine; salmon loin,
mussels and asparagus terrine; cucumber cups filled with gravlax,
asparagus and citrus salad; celery and cream cheese mousse; and dilled
carrots accompanied by lemon crème fraiche and melon vinaigrette.
The centerpiece was an edible lobster carapace with delicate, decorative
Also part of the cold food presentation was the “New England
Grass Roots” luncheon featuring smoked scallop and potato terrine;
stuffed tripe Yankee style; and apple bavarian with apple chip and
cranberry spice essence. The “Hunters and Foragers Before the
Frost” menu showcased seared liver and duck crackling; golden
brook trout with caviar, artichoke and truffle ravioli; black walnut and
golden beet terrine; wild boar chop with sweet potatoes, spinach purse,
horseradish and quince custard; and a chocolate tartlet with raspberry
cream and coulis.
Tropical-theme desserts surrounded a pulled-sugar arrangement of
colorful Hawaiian flowers and a chocolate coral reef with a canoe and
sea turtles. The Hawaiian Pacific celebration dessert platter featured
mango bavarians, tropic fruit domes, coconuts filled with coconut
ganache, and seashells of hibiscus jelly. A petit four platter of six
varieties included miniature lemon lime leaves and guava and berry
creams. Six plated desserts were also presented including the
“Trilogy of Orange”—orange crème brulee, mandarin
orange bavarian, orange and almond cake with droplets of mandarin orange
and blood orange syrup.
In the hot food competition, ACF Culinary Team USA received a silver
medal for its three-course menu. The starter was a vanilla-scented,
butter-poached lobster tail with crispy fennel strudel and orange salad.
The main entrée featured veal three times—braised veal tail
crepe, savory tenderloin and mushroom ragout, and sweetbread sausage
served on a bed of cabbage and apples. A strawberry and crème
fraiche parfait with iced apricot coulis and mangos and buttery rugulach
sticks completed the dinner.
ACF Culinary Team USA was assisted by four student apprentices from
Ivy Tech State College in South Bend, Ind. The apprentices were
runners-up in a national youth team competition held in July at the
American Culinary Federation national convention.
After completing its winning cold food display, ACF Culinary Team USA
came to the aid of an Italian hotel chef who was preparing his first
Thanksgiving feast for a special American Chamber of Commerce
According to Peter Terpeluk, Jr., American ambassador to Luxembourg,
ACF Culinary Team USA turned out a first-rate Thanksgiving dinner that
rivaled his mother’s, “even if lingonberries were
substituted for cranberries.”
ACF Culinary Team USA first participated in the Culinary World Cup in
1982 and took home the top prize in both 1986 and 1990. The competition,
which began in 1966, has grown to become the second most-significant
chefs’ competition, rivaling the largest and oldest Ausstellung Kochkunst Internationale, commonly
referred to as the “International Culinary Olympics,” in
The United States has competed in the IKA since 1956, and in October
2004 will once again head to Erfurt, Germany, for this renowned
competition. ACF Culinary Team will also compete in the American
Culinary Classic in Chicago in May 2003 against teams from 11
“We’ve got the key ingredients: a lot of synergy and the
right mix of personalities and skills. Now we’ve got to refine the
menu and practice, practice, practice,” said Chef Leonard.
“We also need to line up some sponsors to help cover the cost of
training and competition.”
Individuals or companies interested in sponsoring ACF Culinary Team
USA should contact Michael Ty at email@example.com or (702) 827-8654.
About the American Culinary Federation
Founded in 1929, the American Culinary Federation (ACF) is the largest
chefs’ organization in the United States. ACF’s goal is to
make a positive difference for culinarians through education,
apprenticeship, and certification, while creating a fraternal bond of
respect and integrity among culinarians everywhere. The ACF is also the
official, sanctioned organization responsible for the selection and
management of ACF Culinary Team, which represents the United States in
the IKA. Visit www.acfchefs.org for more
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Contact: Lisa R. Alessandro, APR
(800) 624-9458, ext. 103 or (904) 824-4468, ext. 103