ACF Today, Vol. II, No. 24
October 26, 2004

U.S.A. IS WORLD HOT-FOOD CHAMPION
FOLLOWING 21ST "CULINARY OLYMPICS"

In this edition . . .

* United States beats 31 nations to win hot food at IKA
* Rankings of other teams under the Culinary Team USA banner
* How regional teams fared at the "Culinary Olympics"
* Friday is deadline to nominate most of ACF's top awards!
* Northeastern Region invites all to its Educational Forum
* Center of the Plate seeks member news

ACF Culinary Team USA Wins Global Hot-Food Title
United States scores highest in hot food at "Culinary Olympics"

The United States took top honors in restaurant-style cooking at the 21st International Culinary Exhibition, or "Culinary Olympics," in Erfurt, Germany, on Oct. 20. As a result, our nation, represented by ACF Culinary Team USA 2004, is now the hot-food champion of the world. The United States will keep that title for the next four years.

Known by its German name, Olympiade der Köche, the quadrennial "Culinary Olympics" was first held in 1896 and remains the most prestigious cooking competition on the globe. This year's event, organized by the German Chefs Association and held in what used to be East Germany, hosted chefs from 38 nations cooking in two categories: hot (restaurant style) cooking and cold (buffet style) display. The American Culinary Federation has fielded the U.S. culinary team since the 1950s.

Thirty-two of the 38 nations participating in this year's "Culinary Olympics" competed in the hot-food category during four days of intense cooking. Each nation had four hours to prepare and serve 110 portions each of three courses, which were tasted and judged by World Association of Cooks Societies-approved judges from every continent. Ultimately, only four countries received gold medals for their hot-food efforts: Scotland, Sweden, Switzerland and the United States.

Culinary Team USA prepared a first course dubbed "American Crab Trilogy," featuring she-crab bisque, crab terrine and crispy crab leg, followed by a seasonal venison plate with potato dumpling, wild mushrooms and cabbage. The menu finished with a dessert celebrating the flavors of autumn: pumpkin, apple, vanilla, hazelnut, caramel and cranberry.

U.S.-certified master chefs-of which there are only 59-make up most of Culinary Team USA, led by captain Edward G. Leonard, executive chef of Westchester Country Club, Rye, N.Y. Other certified master chefs on the team are Joachim Buchner, executive chef of Chevy Chase Club, Chevy Chase, Md.; Daniel Scannell, executive chef of Oak Hill Country Club, Rochester, N.Y.; and Russell Scott, lecturing instructor in culinary arts at The Culinary Institute of America, Hyde Park, N.Y. Richard Rosendale, CC, sous chef at The Greenbrier, White Sulphur Springs, W.Va., and Patricia Nash, a pastry cook at Trump Plaza Hotel and Casino, Ocean City, N.J., round out the six-chef team.

Combining its hot-food gold medal and score with scoring in cold-buffet exhibition, the United States, thanks to ACF Culinary Team USA 2004, is ranked third worldwide in overall culinary expertise after Sweden and Switzerland, respectively.

Leonard, because of his success managing ACF Culinary Team USA 2004, was given unanimous confidence in July by ACF's foundation to captain the 2008 U.S. culinary team.

Sponsors of ACF Culinary Team USA 2004 are Unilever Foodsolutions, Chef Revival, Fortessa, Kraft Foodservice, Tyson Foods, Westchester Country Club, Chef's Hat and Club Managers Association of America.

U.S. Pastry, Youth, Regional and Military Teams Bring Pride to American Chefs
Congratulations to the ACF Culinary Team USA 2004 teams that competed in the 21st "Culinary Olympics"!

Besides the success of the U.S. national team, which earned top hot-food and world-ranking honors, other teams under the 2004 ACF Culinary Team USA banner achieved new overall worldwide standings:

* U.S. pastry team, silver in cold display, gold in hot = second place overall
* U.S. military team, gold in cold display, gold in hot = second place overall
* U.S. regional team, gold in cold display = third place overall
* U.S. youth team, bronze in cold display, gold in hot = sixth place overall

More-detailed information on the performance of all ACF Culinary Team USA teams, as well as regional and individual competitors from the United States, will appear in the November and December 2004 editions of The National Culinary Review.

Regional Teams From Around the World Display Cold Food
Fifty-three regional teams, including the ACF regional team participating as part of Culinary Team USA 2004, competed in the cold-display category at this year's "Culinary Olympics." Following is a listing of teams in order of rank, with medals won:

1. CCC Bern, Switzerland, Gold
2. Team Ontario, Canada, Gold
3. ACF Regional Team, USA, Gold
4. British Columbia, Canada, Gold
5. Team Alberta II, Canada, Silver
6. Aargauer Kochgilde, Switzerland, Silver
7. Rhone Köche Wallis, Switzerland, Silver
8. Team Alberta I, Canada, Silver
9. Team Kansai, Japan, Silver
10. Meistervereinigung, Germany, Silver
11. Stockholm Team, Sweden, Silver
12. Compass Group, Great Britain, Silver
13. Skane Kulinar, Sweden, Silver
14. KK Equipe Biel, Switzerland, Silver
15. Team Milko, Sweden, Silver
16. Copains des Alpes, Switzerland, Silver
17. California Team, USA, Silver
18. Regionalteam Bayern, Germany, Silver
19. Manitoba Team, Canada, Silver
20. Las Vegas Team, USA, Silver
21. Team Puglia, Italy, Silver
22. Team Veneto, Italy, Silver
23. Gasztro Art, Hungary, Silver
24. Nürnberger Köche, Germany, Bronze
25. Berlin Brandenburg, Germany, Bronze
26. Hunguest Hotels, Hungary, Bronze
27. Nestlé Culinary Team, Tschechien, Czech Republic, Bronze
28. Culinary Team Gothenburg, Sweden, Bronze
29. Team Salentini, Italy, Bronze
30. Johnson & Wales University, USA, Bronze
31. Kdolauyi, Hungary, Bronze
32. Debrecen, Hungary, Bronze
33. Team Nord-West, Germany, Bronze
34. Team Prag, Czech Republic, Bronze
35. Cuochi Marche, Italy, Bronze
36. Team Lazio Rom, Italy, Bronze
37. Cuochi Friulani, Italy, Bronze
38. Hessen-Team, Germany, Bronze
39. Kolping Hotel, Hungary, Bronze
40. Piemont-Cueno, Italy, Bronze
41. Club der Köche Györ, Hungary, Bronze
42. Campania, Italy, Bronze
43. Team Gusto, Italy, Bronze
44. Culinary Team Palermo, Italy, Bronze
45. Team Niedersachsenl, Germany, Diploma
46. Regione Liguria, Italy, Diploma
47. Risto Team, Italy, Diploma
48. Grandhotel Pupp, Czech Republic, Diploma
49. Sizilia, Italy, Diploma
50. Team Minsk, Russia, Diploma
51. Regionalmannschaft Tel Aviv, Israel, Diploma
52. Widder Hotel Team, Switzerland, Diploma
53. Regionalteam der Ukraine, n/a

Deadline for Many 2005 National ACF Awards Is Oct. 29
The deadline to nominate someone or be nominated for most of ACF's top national awards in 2005-Chef of the Year, Pastry Chef of the Year, Chef Professionalism, Educator of the Year, Student Culinarian of the Year and Hermann G. Rusch Chef's Achievement-is Friday, Oct. 29. Awards will be announced at ACF's 2005 National Convention in San Antonio, July 30-August 3.

All applications and awards criteria are conveniently located for review and download at www.acfchefs.org/events/evt.html.

Criteria and a nomination form for the 2005 Achievement of Excellence Awards, with a deadline of February 28, 2005, are also online.

For additional information on any of ACF's national awards, contact Tracy Smith at (800) 624-9458, x114, or e-mail tsmith@acfchefs.net.

Northeast Regional Educational Forum Scheduled Nov. 6-7
James Taylor, CEC, AAC, Northeastern Region vice president, invites and encourages all ACF members to attend the 2004 Northeast Regional Educational Forum.

WHEN: Saturday morning, Nov. 6, 2004, through Sunday afternoon, Nov. 7

WHERE: Desmond Hotel & Conference Center
One Liberty Boulevard
Malvern, PA 19355
(610) 296-9800 or (800) 575-1776
(Visit www.desmondgv.com for directions.)

REGISTRATION: $120, includes all meals, breaks and educational sessions

LODGING: $89/night single or double occupancy, guaranteed until Oct. 15. Call (800) 575-1776 and mention the American Culinary Federation to receive this special rate.

Educational Forum 2004
204 Whistling Swan Lane
Downingtown, PA 19355-4507
(610) 249-2131
e-mail: acfdvca@aol.com

Center of the Plate Seeks News of Member Accomplishments
ACF's monthly color newsletter, Center of the Plate, seeks news items on ACF members for the next two editions and beyond. Although editors reserve the right to decide appropriate content, we're truly interested to learn of a civic award received, a recipe contest won, a new job and title, a superlative menu rating, a cookbook published, or any of a hundred other accolades earned by ACF members within the last three months (if we haven't published it already).

Please send your news to Katie Ayoub at ayoub8400@rogers.com or call (800) 624-9458, x301. Remember to give Katie your full name, certification if you are certified, venue, brief details about your news, and a means of contacting you. We'd like to hear from you!

©2007 American Culinary Federation

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