IKA Olympiade der Koche IKA

ACF Culinary Team USA and ACF Members Proudly Represent American Cuisine at “culinary Olympics”

Congratulations to the teams of ACF Culinary Team USA and ACF members on their stellar performance at the 23rd annual Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, commonly known as the “culinary Olympics,” Oct. 5–10, in Erfurt, Germany. More than 1,500 chefs representing 54 countries participated in the team and individual competitions. All ACF Culinary Team USA teams—national, military, regional and youth—finished in the top 10, with a medal count of two gold and five silver. ACF members came home with a total of 64 medals and diplomas.

Founded in 1896, the IKA serves as a world-class venue for talented chefs from around the globe to showcase culinary skill and innovation. Similar to the traditional Olympic Games, which brings together the best athletes from around the world, the IKA is the single most elite competitive culinary event. Every four years, professional teams and individuals from around the world assemble in Erfurt, Germany, to compete for gold, silver and bronze medals in several categories. The United States has participated in the “culinary Olympics” since 1956.

ACF Culinary Team USA IKA results

Follow the team on their journey at IKA with their daily updates and view the photos.

  • Brian Beland, CMC, executive chef/director of food & beverage, Country Club of Detroit, Grosse Pointe Farms, Mich.; ACF Michigan Chefs de Cuisine Association; Category A gold medal
  • Joseph Bonaparte, CCC, CCE, academic director for culinary, The International Culinary School at The Art Institute of Charlotte, Charlotte, N.C.; ACF North Carolina Chapter; Category B diploma
  • Mark Brown, CEC, CCA, executive chef, The Sanctuary Golf Club, Sanibel, Fla.; The Southwest Florida Chapter of the ACF; Category A bronze medal
  • Michele Brown, pastry chef instructor, Collin College, Plano, Texas; Texas Chefs Association
  • Daniel Bungenstock, CEC, CCA, executive chef, Midwest Culinary Institute, Cincinnati, Ohio; ACF Greater Cincinnati Chapter
  • George Castaneda, executive chef, Sodexo, Franklin, Tenn.; Sodexo; Category A silver medal
  • Derek Colglazier, Cherokee Town Club, Greensboro, Ga.; ACF Greater Atlanta Chapter Inc; Category A bronze medal
  • Scott Craig, CEC, CCA, executive chef, Myers Park Country Club, Charlotte, N.C.; ACF Pittsburgh Chapter; Category A gold medal
  • Christopher M. Cwierz, International Culinary School At The Art Institute of Phoenix, Phoenix, Ariz.; ACF Chefs Association of Arizona, Inc.; Category C - two bronze medals
  • Stafford DeCambra, CEC, CCE, CCA, AAC, corporate executive chef, PCI Gaming Authority–Wind Creek Atmore, Atmore, Ala.; ACF Poarch Creek Chapter, Inc.; Category D1 gold medal
  • James Delao, ACF Michigan Chefs de Cuisine Association; Category A silver medal
  • Vincent Rosario Fernandes; Category D2 gold medal, Category D1 bronze medal
  • Douglas Ganhs, CEC, chef instructor, Oakland Community College, Farmington Hills, Mich.; ACF Michigan Chefs de Cuisine Association; Category A gold medal, Category D1 bronze medal
  • Hwang June Jan; Category D1 gold medal
  • Francois Keller, Texas Chefs Association; Category B diploma
  • Kendall Knies, ACF Kentucky Chapter
  • Kurt Lechner, CEPC, MPC, culinary instructor, The International Culinary School At The Art Institute of California–San Diego, San Diego, Calif.; ACF Chefs & Culinarians of San Diego; Category C bronze medal
  • Lutz Lewerenz, CEC, AAC, ICA-ACF Big Apple Chapter; Category D2 - two silver medals
  • Shawn Loving, CEC, CCA, department chair/instructor, Schoolcraft College Culinary Arts Department, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association; Category A bronze medal
  • Lawrence Matson, CEC, CCE, AAC, culinary director, The International Culinary School At The Art Institute of Dallas, Dallas, Texas; Texas Chefs Association
  • John Miller, CEC, ACF Michigan Chefs de Cuisine Association; Category A gold medal
  • Patrick Mitchell, CEC, AAC, corporate chef ambassador, Ben E. Keith Foods, Fort Worth, Texas; Texas Chefs Association; Category D2 bronze medal
  • Modie Moore; Chefs de Cuisine Association of San Diego; Category D2 bronze medal
  • Jordyn Moseley; Category D1 bronze medal
  • Alan J. Neace, Sr. CEC, AAC, professor of culinary arts, Midwest Culinary Institute, Cincinnati, Ohio; Midwest Culinary Institute Faculty; Category A bronze medal
  • Kelsee Newman, CPC, Sullivan University, Louisville, Ky.; ACF Kentucky Chapter; Category D2 bronze medal
  • Scott O’Farrell, CEC, CEPC, CCA, educator, Macomb Culinary Institute/Macomb Community College, Clinton Township, Mich.; ACF Michigan Chefs de Cuisine Association; Category D2 gold medal
  • Woojay Poynter, CSC, chef instructor, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Bay Area Chefs Association of Oregon; Category A gold medal
  • Halie Raymer, ACF Kentucky Chapter; Category D1 silver medal
  • Sarah Rougeau, CSC, sous chef, Oakland Hills Country Club, Bloomfield, Mich.; ACF Michigan Chefs de Cuisine Association; Category A silver medal
  • Bang-On Roulet, chef, Hotel Captain Cook, Anchorage, Alaska; ACF Alaska Culinary Association
  • Daryl Shular, corporate executive chef, Le Cordon Bleu–Atlanta, Tucker, Ga.; ACF Greater Atlanta Chapter Inc; Category A diploma
  • Scott Simpson, CC, MGM Grand Detroit, Chesterfield, Mich.; ACF Michigan Chefs de Cuisine Association; Category A bronze medal
  • Greg Skibinski, CEC, AAC, executive chef, Western Hills Country Club, Cincinnati, Ohio; ACF Greater Cincinnati Chapter; Category B bronze medal
  • Mark Spelman, CEC, AAC, corporate executive chef, Helen of Troy, El Paso, Texas; ACF Chefs Association of Greater El Paso; Category B gold medal
  • Gabriel Vera, sous chef, MGM Grand Detroit, Detroit, Mich.; ACF Michigan Chefs de Cuisine Association; Category A bronze medal
  • Jacob D. Williams, ACF Michigan Chefs de Cuisine Association; Category A bronze medal
  • Christopher Wyrembelski, Shores Inn Food & Spirits, Saint Clair Shores, Mich.; ACF Michigan Chefs de Cuisine Association; Category A bronze medal