Expogast-Villeroy & Boch Culinary World Cup 2010

While the Expogast-Villeroy & Boch Culinary World Cup 2010, Nov. 20–24, in Luxembourg, is over, you can still relive the journey taken by ACF Culinary Team USA and the U.S. Army Culinary Arts Team through their updates, photos and video.

Thursday, November 25, 2010: ACF Culinary Team USA Places Third Overall

Congratulations to ACF Culinary Team USA for their stellar performance at the Villeroy & Boch Culinary World Cup 2010. They received third place overall with gold medals in the hot-food portion and cold-food display. USACAT also did well, winning a gold in cold-food and a bronze in hot-food placing sixth overall. Both teams represented the United States proudly executing the highest caliber of cooking on a world stage

National Team Results

1st Singapore
2nd Sweden
3rd USA

Military Team Results
1st Sweden
2nd Switzerland
3rd Germany

Wednesday, November 24, 2010: ACF Culinary Team USA Wins Gold in Cold-Food

The waiting paid off, ACF Culinary Team USA won a gold in cold-food! They worked all night Monday, Nov. 22, preparing their cold-food display and had the table set by 5 a.m., Tuesday, Nov. 23. Little did they know it would be more than 24 hours until they found out the results, as the judging was running late. This added to their anxiety making them wonder if their competitors were so good, that the judges were having a difficult time judging.

ACF Culinary Team USA also won a gold medal on Sunday, Nov. 21, in the hot-food portion. They have attained part of their quest, but they will have to wait for tomorrow’s closing ceremonies to learn if they are the Villeroy & Boch Culinary World Cup 2010 National Champions. Watch the video of their cold-food display table and view all the photos.

Meanwhile, USACAT is working diligently preparing their hot-food portion today, Wednesday, Nov. 24, in the hopes of also getting the gold. They were awarded a gold for their cold-food display on Saturday, Nov. 20. They too, share the dream, to be the Villeroy & Boch Culinary World Cup 2010 Military Champions.

It would be incredible to have ACF Culinary Team USA and USACAT named the Villeroy & Boch Culinary World Cup Champions in their categories. Regardless, they have represented the United States proudly executing the highest caliber of cooking on a world stage.

A special thank you to Marcos Cruz, visual art design consultant, for designing and creating the cold-food display table that won gold. A sincere thank you to the team members, coaches and advisors for all their hard work and dedication, and the ACF membership for their encouragement. A special thank you to the sponsors for supporting the team and believing in the dream: Chef Revival, Johnson & Wales University, Unilever Foodsolutions, McCain Foods, Sara Lee Foodservice, Villeroy & Boch, Chefs de Cuisine Association of St. Louis Inc.; American Lamb Board; YoCream International, Inc.; American Academy of Chefs; ACF Berkshire Chapter; ACF Black Hills Chapter of Professional Chefs; ACF Philadelphia Chapter; and ACF South Bend Chefs and Cooks Association.

Tuesday, November 23, 2010: ACF Culinary Team USA Waits Patiently for Cold-Food Score and USACAT Prepares for Hot-Food Portion

ACF Culinary Team USA worked diligently through the night preparing their cold-food display due at 5 a.m. this morning, Nov. 23. Still on the adrenaline high from the gold medal they received in hot-food on Sunday, Nov. 21, the atmosphere in the kitchen was one of extreme concentration and exhilaration. Pulling the all-nighter was not a problem for any of them, as they had done it several times in practice under the guidance of Team Manager Steve Jilleba, CMC, CCE, AAC. They were so focused on their tasks and ensuring that every element was executed to perfection, they did not even notice the hours were flying by. They were on time and all went according to plan. Their goal, another gold, and ultimately the title of Culinary World Cup champions.

The competition is fierce, as Canada, Sweden and Switzerland already received gold in cold-food. They have been anxiously awaiting the results for more than 12 hours. Unfortunately, the judges are running behind and the results may not be available until tomorrow. Stay tuned and look at their incredible cold-food display photos.

USACAT competes tomorrow, Nov. 24, in the hot-food portion. Today, they are finishing their mise en place, reviewing their plan of action and checking out the competition. Gold was awarded to England and Switzerland already, and Sweden, Germany and Hungary, along with USACAT remain to compete. Good luck USACAT.

Sunday, November 21, 2010: ACF Culinary Team USA Takes Gold in Hot as USACAT Prepares for Hot

ACF Culinary Team USA entered the competition kitchen on Sunday, Nov. 21, ready to show the culinary world that they have what it takes to be the best of the best. The ACF team flawlessly performed the plan they had spent endless hours practicing to perfection. The hard-work paid off, as they successfully mastered their first challenge, taking gold in the hot-food portion. Congratulations ACF Culinary Team USA! Unfortunately there was not time to celebrate, as they have the cold-food display on Tuesday, Nov. 23. Today, you can find them working diligently on preparing and perfecting their display. It is going to be a long and busy night.

Kudos to Stafford DeCambra, CEC, CCE, CCA, AAC, for his gold in artistic centerpieces in the individual category!

After successfully taking gold in the cold-food display on Saturday, Nov. 20, USACAT spent the day organizing for the hot-food portion on Wednesday, Nov. 23. They reviewed every detail of their menus and strategy for the umpteenth time, to ensure success. Then, they practiced and practiced and are still practicing, as practice makes perfect.

Saturday, November 20, 2010: USACAT Medals in Cold-Food and ACF Culinary Team USA Prepares for Hot-Food

While it was a sleepless night for USACAT, the hours flew by as they intensely prepared and perfected their cold-food display. Their table had to be completed for judging no later than 5 a.m. You could hear their sighs of relief at 5:01 a.m., as they stood back and stared at their display with admiration and trepidation about what the judges would think. There was no need for them to worry, as they took the gold. They did excellent and you could tell the attendees even thought so, as their table was one of most popular. Congratulations USACAT! They will compete in the hot-food portion on Wednesday, Nov. 23.

Sunday is a big day for ACF Culinary Team USA, as they compete in the hot-food portion. They finished up the last of their mise en place in preparation to compete. Again, every aspect of tomorrow’s game plan was reviewed, even though everyone, team members and coaches, knew it by heart down to the miniscule of details. They had prepared diligently and were ready. Since they compete on Tuesday, Nov. 22, in the cold-food display, they went ahead and did a trial run and set-up their table. All went well. Like any smart competitor, they also went to the show and evaluated their competition. We wish them the best of luck tomorrow!

Friday, November 19, 2010: ACF Preps for Hot and USACAT Works on Cold

Excitement is in the air. Less than two days remain before the ACF team faces its first competition Sunday. Final ingredients were purchased this morning to ensure absolute freshness in preparing hot-food dishes. This allows for the fullest and boldest flavors to come out. The team focused on mise en place for the remainder of the day, before attending the opening ceremony. The ceremony had representation from more than 50 countries.

While the ACF team is prepping for the hot-food competition, the USACAT team is feverishly working on its cold-food display. All exhibits must be brought to the hall by 5 a.m. Central European Time Friday morning, and the table display must be ready for judging at 8 a.m. Needless to say, the USACAT team will be working through the night.

Thursday, November 18, 2010: Shopping Day

Designated the shopping day, the ACF team spent the morning at the acclaimed La Provençale market to purchase the needed food for the competition. It is important to have the freshest of ingredients. The team was finally allowed into the kitchen that afternoon and you could feel the adrenalin of each team member beginning to escalate. Preparations for Sunday’s hot-food portion began that evening with one thought in everyone’s mind, perfection to win the coveted Culinary World Cup. Opening ceremonies are tomorrow.

Wednesday, November 17, 2010: Arrival Day

ACF Culinary Team USA members arrived in Luxembourg in high spirits to represent the U.S.A. alongside the U.S. Army Culinary Arts Team (USACAT). Both teams have been preparing, mentally and physically, to compete against some of the best chefs in the world. USACAT, competing in the military category, is the first up with the cold-food display on Saturday, Nov. 20, followed by the hot-food portion on Wednesday, Nov. 24. ACF Culinary Team USA, competing in the national category, has the hot-food portion on Sunday, Nov. 21 and the cold-food display on Tuesday, Nov. 23.

ACF Culinary Team USA spent the day acclimating themselves to the time change, as Luxembourg is six hours ahead of Eastern Standard Time, and began unpacking their supplies shipped over earlier. Equipment was checked, food was inventoried and menus were reviewed.

Expogast-Villeroy & Boch Culinary World Cup 2010

The Expogast-Villeroy & Boch Culinary World Cup 2010 is an international World Association of Chefs (WACS) Societies-endorsed culinary competition organized by the Vatel-Club Luxembourg. This international competition ranks second on the worldwide scale behind the Internationale Kochkunst Ausstellung International Culinary Art Competition, also known as the “culinary Olympics.”

Competing this year are 25 national teams, 10 national military teams, 10 national junior teams, 10 collective catering teams and many individual chefs and confectioners. An international judging panel of chefs from across the world will judge the various works and award bronze, silver and gold medals to those that exemplify culinary ingenuity and excellence. The best teams in each category will receive the Culinary World Cup.