Let the Games Begin!
Nation’s Best Chefs Selected to Compete in IKA
(“International Culinary Olympics”)
Chicago, May 21, 2002—Fourteen of
America’s top chefs turned mystery baskets of fresh ingredients
into culinary gold as they vied for a spot on the American Culinary
Federation’s (ACF) Culinary Team USA, which will represent the
United States at the Internationale Kochkunst
Ausstellung (IKA, commonly referred to as the
“International Culinary Olympics”) in Germany in 2004.
Today, ACF announced the nine winners whose performance at the 2002
National Restaurant Association Restaurant Hotel-Motel Show in Chicago
earned them a coveted position on Team USA 2004.
Edward G. Leonard, certified master chef (CMC), president of ACF and
manager of Team USA 2004, said that this year’s competition was
one of the best, and that Americans have reason to be proud of their
“Exceptional chefs from every region of the country competed
for this high honor. Not only were they all well-qualified, but each of
them also wanted to represent the U.S. as a matter of national
pride,” said Chef Leonard. “With so much talent, it was
tough to narrow the field of finalists. In the end, we chose nine chefs
who demonstrated an extraordinary level of skill, imagination and
integrity that will serve the U.S. well in the 2004 ‘International
Members of ACF Culinary Team USA 2004 are as follows.
National Team USA includes:
- Joachim Buchner, CMC, Silver Spring,
- Richard Rosendale, CC, White Sulphur
Springs, W. Va.
- Daniel Scannell, CEC, Mendon, N.Y.
- Russell Scott, CMC, Tivoli, N.Y.
- Darrin Aoyama, Pearland, Texas, pastry
Regional Team USA includes:
- Scott Fetty, Pittsburgh, Pa.
- Craig Peterson, Birmingham, Ala.
- Kevin Zink, CCC, Pearland, Texas
- Patricia Nash, Ocean City, N.J., pastry
Jamie Keating, CCC, LaGrange, Ga., was chosen as the team alternate.
James Decker, CEC, Columbus, Ohio, was chosen national sous chef and
Diane Dougherty, CCC, Fairway, Kan. was selected regional sous chef.
According to Chef Leonard, the road to the final competition
wasn’t easy. Chef hopefuls had to compete in rigorous regional and
national competitions. Of 70 applicants for Team USA 2004, only 40 were
invited to compete regionally. From there, 14 finalists were chosen to
compete for one of nine spots on Team USA 2004 during the three-day
culinary competition in Chicago. The competition marked the culmination
of an eight-month selection process.
Team USA 2004 finalists had to prepare dishes using ingredients from
a mystery basket. Savory food finalists were asked to prepare three
courses of 10 portions each in three-and-a-half hours, while pastry
finalists prepared three plated desserts of 10 portions each in three
hours. Entries were judged for taste, presentation, and creativity.
Under Chef Leonard’s direction, 2004 ACF USA Culinary Team will
compete in a variety of national and international competitions over the
next two years to perfect their ability to work as a team before heading
to the Internationale Kochkunst Ausstellung
or “International Culinary Olympics” in Erfurt, Germany, in
The world’s most elite culinary event, the Internationale Kochkunst Ausstellung (IKA),
commonly referred to as the “International Culinary
Olympics,” attracts chefs from all over the world every four years
to compete for gold, silver and bronze medals in several categories for
the title of “World Champion.”
The United States has participated in the competition since 1956. The
1960 team was voted “World Champion,” while the 1980, 1984
and 1988 U.S. team set a new record for the most consecutive gold medal
About the “International Culinary
“International Culinary Olympics” is the common name for the
Internationale Kochkunst Ausstellung (IKA)
Quadrennial Culinary Competition. Founded in 1896, it brings together
professional culinary teams from around the globe every four years to
compete for gold, silver and bronze medals in several categories.
About the American Culinary Federation
Founded in 1929, the American Culinary Federation (ACF) is the largest
and most prestigious chefs’ organization in the United States.
ACF’s goal is to make a positive difference for culinarians
internationally 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 USA, which represents the United States in the
“International Culinary Olympics.” Visit www.acfchefs.org for more information.
About the National Restaurant Association
Restaurant, Hotel-Motel Show
Celebrating its 83rd year, the Association’s annual Restaurant,
Hotel-Motel Show is the largest single gathering of restaurant,
foodservice and lodging professionals in North and South America. The
show will be held May 18–21, 2002, at McCormick Place in Chicago.
Each year, the show attracts more than 2,000 exhibitors and 75,000
attendees. For show information, visit www.restaurant.org/show.
The National Restaurant Association, founded in 1919, is the leading
business association for the restaurant industry, which is comprised of
858,000 restaurant and foodservice outlets and a work force of 11.6
million employees—making it the cornerstone of the economy, career
opportunities and community involvement. Along with the National
Restaurant Association Educational Foundation, the Association works to
represent, educate and promote the rapidly growing industry. For more
information, visit our Web site at www.restaurant.org.
# # #
Contact: Lisa R. Alessandro, APR
American Culinary Federation, Inc.
(800) 624-9458, ext. 103 or (904) 824-4468, ext. 103
Note: ACF’s online media room can be accessed at www.acfchefs.org/media/.