ACF Member Results at IKA

Many ACF members compete as individuals against other top chefs from around the world at the IKA “culinary Olympics.” Congratulations to the following ACF members who have earned medals or diplomas.

Wednesday, Oct. 22

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

Tuesday, Oct. 21

Category A, Culinary Art: One cold festive platter, six different hors d’oeuvres, individually prepared

  • 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.
  • Bronze: Kevin Doherty, CEC, AAC; executive chef, TD Banknorth Garden, Delaware North Companies, Inc., Boston; ACF Epicurean Club of Boston

Category D1, Culinary Artistry - cold food: Showpieces

  • Bronze: Joseph Orate; chef instructor/department chair, Grossmont Community College, San Diego; ACF Chefs & Culinarians of San Diego
  • Bronze: Stafford DeCambra, CEC, CCE, CCA, AAC; corporate executive chef, PCI Gaming Authority, Atmore, Ala.; ACF National Chapter
  • Diploma: Robert Childers, CEC; chef instructor, The International Culinary School At The Illinois Institute of Art Chicago; Chicago; ACF Windy City Professional Culinarians Inc.

Monday, Oct. 20

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
  • Gold: Brian Sode, CEC; executive chef, The Bear’s Club, Jupiter, Fla.; ACF National Chapter
  • Silver: Travis Dale, CEC, CCA; executive chef, The Point Lake And Golf Club, Mooresville, N.C.; 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
  • Bronze: Philip Sayre, CEC, WCC; chef educator, Scottsdale Culinary Institute, Scottsdale, Ariz.; ACF Chefs Association of Arizona, Inc.
  • Diploma: Rick Ortiz; sous chef, Soldier Field, Delaware North Companies, Chicago; ACF Windy City Professional Culinarians 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

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

Sunday, Oct. 19

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

  • 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

  • Silver: Bernard Urban, CEC, AAC; chef ambassador, Ben E. Keith Foods, Houston; ACF Texas Chefs Association
  • Bronze: Stafford DeCambra, CEC, CCE, CCA, AAC; corporate executive chef, PCI Gaming Authority, Atmore, Ala.; ACF National Chapter
  • Diploma: Robert Childers, CEC; chef instructor, The International Culinary School At The Illinois Institute of Art Chicago; Chicago; ACF Windy City Professional Culinarians Inc.