ACF Culinary Team USA

History of the Culinary Olympics (IKA)

The History Committee collectively produced a comprehensive narrative, spanning the 70 years of US teams' participation at the Culinary Olympics. During this, sometimes frustrating process we discovered, documented, scanned and organized a treasure-trove of thousands of documents and photos fusing them into a narrative of 300 pages, featuring our teams' successes and tribulations, all documented on the teams' website. The result was and still is not perfect and this document continues to rely on your feedback and your contributions, however it does represent the most comprehensive and factual accounting available today.

IKA, otherwise known as the Culinary Olympics, is the oldest and largest of the three WACS sanctioned, recognized global events, hosting every four years, thousands of chefs, hailing from over 50 countries for National, Regional, Military and Student teams as well as individual competitions. Arguably, the Culinary Olympics is often considered the Mecca of chefs, providing a major platform for culinary innovation, technical mastery and professional recognition.

Established in 1900 the Culinary Olympics is by all standards the world's most prestigious and competitive culinary competition. It is the central point, for chefs and pastry chefs around the world to meet in Frankfurt to renew old and make new friendships, to witness new trends of the culinary craft, but most importantly to compete against the best teams on a global stage. The competition for national teams requires the participation in two segments, the cold buffet category, where teams display their artistic creations and elaborate Buffet platters, followed by cooking in the Restaurant of Nations, presenting their national specialties for the judges and the dining (paying) public. Competing chefs earn higher points in this, the most important category, because cooking great food and served to the public is essentially what chefs around the world do every day.

August Escoffier, the "Chef of Kings and King of Chefs" was the honorary patron of the first Culinary Olympics

The History of USA Teams

The participation of ACF teams competing in international events dates back to 1964, when the ACF's leadership formed the first team to represent the United States at the Frankfurt Culinary Olympics.

Under the Team Foundation's supporting umbrella, ACF has enjoyed a long history of success by sponsoring culinary, junior and military teams to local, regional, international and global competitions, with the longer-term goal of creating a comprehensive "team development" process, emphasizing a team-first philosophy along with a commitment to continued training and mentorship.

From an also run with little expectation for success, the US teams, in the mind of many competing nations, was rightfully relegated to the bottom of global rankings. Their misguided perception of American cuisine limited to Hot Dogs and Hamburgers justified their sense of superiority. It was not until 1976, when the American team tied France for third place overall, even though France was led by the quintessential chef Joel Robuchon. Other US Teams continued their rise to the top of global ranking by winning unprecedented and consecutive World Championships in the Restaurant category and several World Cups.

BREAKTHROUGH AT THE CULINARY OLYMPICS

After several well-meant efforts to develop and field a solid, National Team, it became clear that ACF had to establish a process for training, mentorship and guidance from the ground up, starting with Juniors in local competitions, and certified chefs in regional and international/global competitions. The process of fielding a respected, successful and well-supported national team, was followed by a conscious commitment to the concept of a never-before applied national "team development process". Not unlike the American men and women Olympic Hockey Champions teams, who emerged after years of a grass-roots developmental programs, the same principles also applied to ACF's efforts to develop cooks and chefs as successful competitors. Equally important is and overarching team philosophy, which clearly subordinated individual ambitions to the Team's success. Likewise, the value of competing needs to be focused on gaining invaluable experience and not the exclusive pursuit for medals and recognition.

Case in point in 1988 a team, exclusively fashioned of Certified Master Chefs won the World Championship in the Restaurant category, and was officially placed as number one on the Global Culinary ranking scale, while dominating about 30-40 countries that participated in that year's Culinary Olympics. Leading up to this significant accomplishment was the World Championship winning 1980 and 1984 Teams USA, which were instrumental in developing and promoting team members, that subscribed to a team- building and food philosophy, putting the team's goals ahead of individual ambitions. With its beneficial relationship with the NRA/ACF Foundation and the publishing of several Culinary Olympic cookbooks, the Team USA secured not only the support, but also the financial assistance of NRA, other industry associations and the public. The fact that some teams, unable to sustain the US culinary reputation, was and is still today not rooted in the fact that they were less competent, disciplined or committed, but that future ACF administration ignored the necessary guidance, vital developmental process and team-building efforts that, based on a winning philosophy produced winning global results, a clarion call for ACF to reinstitute this process, to develop great cooks, not just competition chefs.

The Teams' Overarching Mantra of "Less is More" became the unifying element that transcended different ethnic/national backgrounds, while coalescing in a unified food philosophy. There is so much more to food, as nutritional /health concerns have dominated the conversation, with a renewed focus on locally available, fresh ingredients and commensurate skills to maximize flavor without compromising culinary creativity. The added influx of foods from different countries and ethnicities has driven the often-challenged enrichment of our changing culinary culture.

While earlier teams were still deferential to classical cuisine and classical cooking principles, the teams of the '70 and '80 featured American, local ingredients, American innovations, contemporary menu compositions and presentations, all culminating in the development and showcasing their interpretations on an evolving American Cuisine. Supported by industry and public media, most notably Restaurants & Institutions Magazine, the concept of American Cuisine became widely researched and embraced by professional chefs and food critiques, challenged and ultimately featured in sometimes diverging and conflicting points of view. After a period of contemplation and soul-searching, the broader concept of an American Cuisine was clarified like a well-crafted consommé. Above all, exercising the discipline of "Less is More" seems to have influenced a more pragmatic and certainly a more common-sense approach to food, which today is the hallmark of American Cuisine.

With our relative short history, compared to the deep and century-shaped food cultures that characterized global competitors we, unlike the Europeans had to first listen, look, taste and learn how other teams developed their food philosophies, creativity and discipline, all leading to their successes over the years. Our secondary status of culinary respectability was about to change, albeit somewhat slowed by deliberate progress, that valued experience and craftmanship over medals and diplomas.

But it takes so much more. All team members understand that there is no substitute for hard work, nor is there a leeway for substandard performance at any time. The problem with success is that it breeds exponential and sometimes unrealistic expectations, but it is this very burden that energizes the teams to overcome all obstacles, which would prevent them from reaching their goals. It also takes mental resiliency to deal with the highs and lows that are always part of any competition, and it takes pride, confidence and courage to compete at any level, let alone on the world stage. After years of grafting our own food philosophy, testing it in national, regional and international competitions we continued to hone our approach, incrementally improving, proceeding patiently and always staying true to our team motto of "Less is More".

1954 TEAM -- BASEL SWITZERLAND

America's early foray into international competitions started in 1954 with a team of highly accomplished Executive Chefs who decided to represent ACF, the Societe Culinaire Philanthropique and the United States in at the HOSPES Competition in Berne Switzerland. The Expo was a large trade show that represented many industries. The Swiss government wanted to build a focus on prosperity by creating growth in trade and travel post-World War II.

The Team's award-winning displays, which may for some observers seem outdated, not appreciating the fact that these platters were created 72 years ago and were considered in 1954 as avant-garde culinary creations. While the use of Chaud-Froid sauces is today widely dismissed as obsolete, only those who can properly prepare it should feel qualified to voice their opinion. The explanations below provide a description of the individual entries

THE CULINARY OLYMPICS

OVERVIEW OF COMPETITION CATEGORIES

The organizing committee of the Culinary Olympics makes important distinctions regarding the criteria for National, Regional, Military and Youth teams, as well as for individual competitors and Culinary Artists.

• National Teams competed in three major categories
  • The Restaurant of Nations, which required the conception and service of several menus. In 2008 the Chefs' Table competition replaced the Restaurant of Nations category.
  • The Buffet/Pastry competition, requiring festive food platters, desserts and showpieces
  • The creation of Hot Dishes displayed cold.
• Regional Teams compete exclusively in the Buffet/Pastry competition
• Military Teams prepare menus created in a field kitchen and compete in the Buffet/Pastry category
• Youth Teams present one menus in the Restaurant of Nations and compete in a limited Buffet/Pastry category.
• In the Culinary Artistic category, exhibitors, not necessarily chefs display creations like ice carvings, butter sculptures, vegetable carvings, etc.
• Individual Chefs competing exclusively in the Buffet/Pastry category.

THE 1956 US TEAM

ACF's inaugural participation at the Culinary Olympics in Frankfurt, Germany in 1956 was the team managed by Fred Wohlkopf and captained by Paul Laesecke, with team members Otto Spielbichler, Paul Debes and Paul Leuppe, organized by the ACF to showcase American creations on the international stage. The effort helped establish American cookery, leading to a world championship win by the 1960 team just four years later.

THE 1960 US TEAM

The team was greeted upon arrival at the Frankfurt airport

The 1960 U.S. Culinary Team, competing at the IKA HOGA Culinary Olympics in Frankfurt, Germany, achieved a historic milestone by capturing the team's first World Championship title. This victory, only six years after American chefs began competing internationally, featured team members Charles Finance, Team Captain, Charles Daniel, Paul Laesecke, Edmund Kasper, William Schmitz and Tony Ackermann. The team included all noted chefs, who were instrumental in the early success of the team, helping to establish American cooking on the global stage. The team's success in 1960 paved the way for continued high performance, with the 1964 team returning to win eight gold medals. How could this have happened and what drove these teams to achieve such an incredible success story? The answers are embodied in the words of legacy, leadership and commitment.

THE 1964 TEAM

In the United States, Foodservice publications noticed how prominent chefs competed on a global stage, showcasing their talents, while promoting the culinary arts to recruit members and apprentices, many of whom were captured by the excitement of competitions.

R: Back Row: Frederique Borman; Willy Rossel; Willy Rahmig; Richard Mack, Hubert Schmieder. Front Row: Otto Schlecker; Casey Sinkeldam and John Monbaron, won a total of eight Gold Medals and several special awards.

THE 1968 TEAM

The US Team arrived in Frankfurt via a charter flight, accompanied by over 100 American chefs and supporters, welcomed by representatives of the German Chefs and encouraged by its many enthusiastic fans. The German press was amazed if not shocked, realizing that the American team brought its own cheering section, along with 400 lbs. of food and 200 lbs. of equipment.

The team was comprised of: Jack Sullivan Manager, Richard Mack, Captain, National Team members Ferdinand Metz, Gerhard Schmid, along with Casey Sinkeldam, Edmond Gass, Manfred Schauble, Klaus Zander, Fritz Schmitz, Hubert Schmieder, Paul Laesecke (Liaison) and Otto Spieler.

Arrival at Frankfurt the team brought its own fan base (above)

Pre-Competition Activities

Our PR-savvy sponsor, Kraft Foods arranged for a boat ride down the River Main, treating the guests to an evening of bratwurst, beer, Bavarian music and dancing. While most of our team showed up, some stayed behind to start the preparation for the eight-day event, and the next days' Restaurant of Nations competition. Things got somewhat out of hand during the boat ride, when the team leadership decided to publicly air its differences of opinion in front of the press, an issue that was quickly resolved during a team-only meeting the following day.

The Parade of Nations

The announcer introduced all the participating teams, who marched into the festive hall to the tune of their respective national anthem. What pride and excitement we all felt, grateful all along to be representing our country.

The team also appeared on German television, seizing a great opportunity to acquaint the German public with the quality of American ingredients, the craftsmanship of its chefs, all essential parts of American cookery.

The Restaurant of Nations Competition

After taking possession of the kitchen at 8:00 AM, the team quickly arranged its mis-en-place, limited by competition rule and began preparation of 200 meals, ready by noon to be served to panel of international judges, and then consumed by the paying public. The glass-enclosed kitchen demanded an organized workflow, without the appearance of panic, caused by the immense pressure as time ticked on. With limited practice sessions back home, success depended on every individual to complete the assignment, help other colleagues, and keeping the workplace and uniforms clean and orderly. There was no shouting, just the noise of tools and utensils, signaling confidence and purpose.

LET THE COOKING BEGIN

Team Captain Mack with chefs Schmid and Metz getting ready for the big event.

Preparation for the big even at the Restaurant of Nations

On the first day, the Rib Eye steak and Stuffed Devilled Crab sold out in record time. While not a criterion for the judges, it still felt gratifying to see the popularity of our dishes. Featured on the second day, the Chicken Breast Stuffed with Wild Rice and our Filet Mignon completed a Gold Medal sweep by the US team.

The Buffet Competition

Teams showcase their artistry in the form of carvings, sculptures, blown sugar pieces and attractive show platters all based on a set of guidelines, but zero restriction on ingenuity, creativity or professional expression. Every Olympic competition progresses from the previous one, setting new standards and expectations until the next competition comes around.

The US team had but three days to complete its tedious preparation for the buffet. As a backdrop, we selected a 70-foot-long table, highlighting Richard Mack's ice carvings, Casey Sinkeldam's pastry creations and our perfectly decorated show platters to be judged and viewed by the over70,000 visitors.

The verdict of the judges was: Gold Medals all around.

Finally, the team could relax, get some sleep and watch the competition, while constantly observing and learning. But not for long, as the awards ceremony was scheduled the following day.

Awards Presentation

Nervous anticipation and tension ruled the moment. Sitting on pins and needles, the US Team walked off with a Grand Prize in Gold and sixteen Gold Medals, along with a host of special awards.

Cherishing the Grand Prize in Gold and sixteen Gold Medals

THE 1972 US TEAM

The 1972 Team was again managed by ACF President Sullivan and captained by chef Bernard Urban, who worked with a select group of accomplished chefs including, Milos Cihelka, Franz Ecker, Gerhard Grimeissen, Klaus Mitterhauser, Siegbert Muthofer, Lutz Olkiewicz, Helmut Loibl, Frank Berger, Richard Blaisdell and Niklaus Kuhn.

At the 1972 IKA "Culinary Olympics" in Frankfurt, Germany, the U.S. Culinary Team achieved significant recognition by winning 1st place in the Cold Buffet category and 3rd place in the Restaurant category, with all members earning individual gold medals.

Japan won the overall competition with a never-seen-before artistic dough sculptures.

THE 1976 US TEAM

• The Nation's bicentennial presented a once-in- a- lifetime opportunity to showcase American cuisine, its reflection on our cultural heritage its unabashed demonstration that it is a lot more than Hamburgers and Hot Dogs. Compared to other participating nations, who can build on thousand years of cultivating their food traditions, our dishes were updated without compromising their original flavor profiles. American Cuisine's inaugural introduction at the Culinary Olympics took place in 1976, when the US Team made the risky decision to replace the heretofore classical interpretations with their interpretation of American fare.

PRE-COMPETITION ACTIVITIES

A PRESIDENTIAL SEND-OFF

President Jimmy Carter and the first Lady sent their best wishes and congratulations to the team

A Meal fit for a Queen

Requested by the State Department, the US Team accepted a special assignment to cook a luncheon for Her Majesty Queen Elizabeth of England and 200 guests and dignitaries. This was arguably the most exciting practice session, serving American Cuisine at Queen Elizabeth's historic visit to the US in the summer of 1976 on the country's bicentennial celebration. Chef Gerhard Schmid was joined by teammates Metz, Ellmer, Loibl, Eichenauer, Sonnenschmidt, and Sgro in preparing the royal luncheon. Ensconced in Boston's City Hall without any foodservice equipment, we used liquid heat to finish our preparations. Navigating the security measures created a bit of a problem -- once the doors closed there was no way to get out.

Considering the limitations and the queen's light appetite, the chefs produced a menu of Cold Cranberry Soup, Poached Yearling Salmon Elizabeth (garnished with cucumber, a ricotta-filled puff paste swan, dill marinated cherry tomatoes on hearts of Boston lettuce), and a red, white, and blue Yogurt Cream Berry Parfait. So pleased with the meal was the queen that she requested, against the suggestion of Boston's Major White, that the chefs be placed in her reception line.

Above: Her Majesty greeting the Team Menu of the bicentennial luncheon

One of the team's more lighthearted anecdotes resulted from the queen's encounter with chef Sonnenschmidt. When the Queen asked him by whom he was employed, Sonnenschmidt simply replied "the CIA."

"Her eyebrows shot up," says Sonnenschmidt, "so I said 'no, the cooking CIA, in Hyde Park, near the Roosevelts.' Then I remembered that her family was not fond of the Roosevelts."

THE TEAM PRACTICE SESSIONS

Most important were our practice sessions, which prepared us for the big event, honing preparation timing, skillful execution and workflow organization. One might justifiably argue that such a stellar combination of culinary talent could just show up in Frankfurt and lay claim to gold medals. THINK AGAIN.

Realizing that all team members are executive chefs, used to making final decisions, exercising diplomacy and constructive dialogue became a necessary skill set. Every chef had input and could present several dishes for the Restaurant of Nations competition, creating in the process a very direct and productive discussion, while awakening the competitive spirit.

All chefs dedicated themselves to the team and its collective success, while sometimes putting aside their own priorities and family obligations.

Discussing suggested dished for the Queen's Luncheon

Constructive review of suggested dishes dynamic discussions and planning & reviewing the buffet presentations.

ON TO FRANKFURT

The 1976 team adopted the "The Spirit of '76 as its dictum. It was in this spirit that allowed the team to confront unforeseen problems and overcoming whatever the proverbial Murphy's Law had in store. Our overall philosophy required the subordination of individual goals, medals and recognition to the collective success of the team.

Richard Blaisdell's pastillage creation of the spirit of '76

Parade of Nations

The Culinary Olympics began officially with a welcome reception for 1,000 invited teams, dignitaries and guests. Followed by the Parade of Nations, the MC introduced the teams, who, to the tune of their country's national anthem, took their places on stage.

ACF President and Team Manager Richard Bosnjak and the national team

Following the parade, the teams received their assignments to one of the 10 identically equipped kitchens and details of their allocated dates for the Buffet competition. Finally, all teams were informed of the judging criteria, timing for the Restaurant of Nations and other logistical details.

THE RESTAURANT OF NATION COMPETITION

The 1976 US Culinary Olympic Team developed a fundamental philosophy about the present and future status of food in the United States. Our concept acknowledged the great American heritage of wholesomeness and nutrition of the food so abundantly available to its people. The virtually unlimited supply of garden-fresh fruit and vegetables, grain-fed meats, and nourishing dairy products require yet one other factor --- the skill of a chef - a chef who combines the natural resources with various ethnic and regional culinary traditions, thus giving birth to the American Cuisine.

Ahead of the competition, each team had to submit eight entrees of their choice, reflecting their national cuisine. The organizing committee would then choose the final four entrees. Each team is then required to prepare two entrees for 100 portions each on the first day and the other two on the following day, given the tight time allotment and food cost constraints within a pressure-filled environment.

Chefs are known to be resilient and resourceful. To get items like US quality beef sirloins, not available, in Germany, we needed to deal with German customs. A certain General made the US Ramstein Military base near Frankfurt available to import the sirloins, bypassing German authorities.

The task list below maps out the timing, preparation location, the menu item to be cooked, the equipment needed and the assignment responsibility. This may look like overkill, but when you must perform in a strange kitchen with hundreds of onlookers and the high stakes involved, one needs to follow a workflow and master the physical and mental mis-en-place. When everyone follows the plan, it works like a fine-tuned orchestra and helps to block out the noise that otherwise would cause distraction, if not chaos.

Once the preparation began, there was little need for discussion, as every chef knew exactly the tasks assigned, the timing practiced and the quality expected. There was no deviation, except for last minute adjusting to unforeseen changes.

The identically equipped, glass-enclosed kitchen, serving the Restaurant of Nations' guests, who could choose entrees from 10 national teams competing on a given day.

The US Team served a Marinated Baby Salmon in crust, with a delicate duxelles of mushroom herbs and crabmeat, wrapped in puff pastry and served with Hawaiian asparagus in a ring of squash and peeled, sauteed cherry tomatoes

The boned, stuffed Pennsylvania Duckling wrapped around a cornbread / pecan stuffing was accompanied by a sweet potato filled with a cranberries and stir-fried vegetables.

On the second day the team featured Chicken and Shrimp seasoned with a spicy Creole sauce and served in a Saffron rice ring, finished with sauteed okra.

The second entrée was the crusted Sirloin Steak "Star of Texas" with a onion battered star, mushroom-shaped potatoes and a pepper filled with Texas style beans. All four entrees were awarded the Gold Medal

Serving the American entrees to the judges

The team captain, working the pass is responsible to present the team's hot entrees to the judges. In 1972 we also prepared a tray of American ingredients, such as okra, our prime steak, cherry tomatoes, squash, etc, not available in Europe at that time.

On to the Buffet and Pastry Competition

The Culinary Olympics, whose main attraction is a showcase of international culinary arts, second to none. Master pieces carved of chocolate, modeled of Pastillage or blown sugar were displayed side by side with elaborate food platters of decorated salmon, pates, galantines and diverse charcuterie delicacies.

After a few days of reprieve, the team focused on the buffet preparations, which would round out the team's final competition. The 70' table sketch identified the location of each display item, which later were showcased on a red, white and blue draped table, centered with a tallow carving of the "Spirit of '76"

Everything was predetermined, the available space, the location of the platters and show pieces and even the height of the table, designed to allow perfect viewing angle and exposure to the judges and public. Cut of plywood, the table weighing 2,400 lbs. was shipped to Frankfurt, assembled on site and draped in the tricolor, befitting our bicentennial presentation.

Cold Buffet presentations featuring festive show platters

Awards Presentation

This photo shows the confusion of placing the French and US teams of eight chefs on a podium designed for four

Having earned a record number of 28 Gold Medals, and 12 special awards, everyone was elated - but wait the MC announced that a mistake was made and that the French team has tied the US for third place overall. One can only imagine the jostling as eight chefs tried to fit on a podium designed for four. Tying the great culinary nation of France was for us an extra bonus, knowing that L' Equipe Francaise was managed by Joel Robuchon, who later in his career was proclaimed the" Chef of the Century".

Now, having returned home it was time for the sleep-deprived team members to get some well-deserved rest before diving into their daily routines.

Post Competition Activities

After the team's return, the word spread to the American media that the bicentennial team has showcased the new American Cuisine, which set in motion several interviews and television appearances, including the production of the first every Culinary Olympics Cookbook.

Today Show with Polly Bergan & Dinah Shore hosts the team

The entire team collaborated on this book, featuring signature dishes from every chef and pastry Chef. The book also elaborates in greater details how the competition unfolded.

Philadelphia's Memorial Hall was the showplace of the largest birthday cake ever made, (as listed in the Guinness Book of Records). Under the supervision of Master Pastry Chef Casey Sinkeldam, each of the eight tiers was decorated, featuring various symbols of American history. The cake was a bicentennial gift to the city of Philadelphia and was sampled by over 200,000 people.

These documents capture a day-to-day activities of the team, leading up to and including the duration of the competition

A Family Affair

CMC Reinhold Metz-CMC Albert Metz-CMC Ferdinand Metz

My brother Reinhold, also a CMC and always a mentor during my two apprenticeships and beyond was in 1976 a member of the German National Team, while I was Captain of the US National Team, in direct competition with each other. Our father (center), a Master Chef and Master Charcutier in his own right felt the need to show both of us that he still had it in him and so he too competed in the individual category, winning a gold medal. The teams finished third and fourth overall and cemented a family legacy, which never or since was witnessed at the Culinary Olympics

1980 US TEAM

Standing: O'Malley, Schneider, Loos, Hugelier, Bosiger, Schaeffer,
Seated: Sato, Friedenreich, Metz, Loibl, Buchtenkirch
Not in Photo: Grimeissen, Heiland

Based on team try-outs in Philadelphia, New Orleans and San Francisco, the '80 team included chefs from different ethnic backgrounds, diverse skills and expertise, unified in their commitment to advance the team's objective, while subordinating their individual ambitions. For the first time a woman chef, Lyde Buchtenkirch, distinguished member of the CIA faculty qualified for the team and was awarded a special prize for her dough sculpture. Ms. Buchtenkirch would also later go on to become the first female Certified Master Chef.

The benefit of continuing this process of selecting the team became evident as the American Teams won three consecutive World Championships and one World Cup within the span of eight years.

The 1980 competition was to be no different, except now, with the US team regarded an emerging culinary power, that designation not only added a lot of pride, but also immense pressure for the team to exceed its previous triumph.

Having formed an alliance with the National Restaurant Association, the team was afforded the necessary financial and grass-roots support, allowing its chefs to concentrate on the task of sharing and evaluating menu ideas, focusing on innovation and creativity, but never at the expense of textures and flavors.

The ACF-NRA Foundation played a major role in securing sponsorships, along with significant grass-roots donations and public relations opportunities for the team.

Team featured in the Congressional Record of the US Senate

Senator Thurmond lauded the 1980 Team's success as well as winning the 1986 World Cup in the Congressional Record, listing all participating chefs and their collective and individual achievements.

Senator Strom Thurmond and his wife Nancy congratulate the Team. The Senate Congressional Record

PRE COMPETITION ACTIVITIES

No longer following the impractical rules that the team must include chefs from all four corners of the country, it was the individual's ability, like in the sports Olympics, and passion and commitment to the team that became the newly adopted merit-based selection process. Following the historic performance of the 1976 team, which reached a third-place global ranking, retaining some of that team's outstanding chefs, while integrating them with a new generation of inspired culinarians, became a top priority. This informal team development process ensured a continuation of successes on the international stage by developing new talents, ideas and strategies, which seemed to have been neglected of late.

TEAM PRACTICE SESSIONS

Having learned the value of being prepared, flexible enough to address any unforeseen problems, the team, supported by apprentices and advisors scheduled several practice sessions, leading to the identification of the entrees to be submitted to the Frankfurt Organizing Committee and to develop innovative presentations for the Buffet category. That process took the team to Jonson & Wales College, Purdue University, Houston, Chicago, San Francisco and Los Angeles, fine tuning and selecting our final presentations for the Olympics. Helping to confirm our choices came in the form of guests at various dinners providing us with valuable feedback. These activities reaffirmed our choices for the Turkey Roulade and the See Bass, destined for the Restaurant of Nations

Burning the midnight oil

Collective review and constructive comments

Dan Hugelier Lyde Buchtenkirch. Roland Schaeffer

On to Frankfurt

The time had finally come, as all our preparation came to an end. Crates containing equipment, tools and chef uniforms were loaded onto the plane, while some artistic decorations were strapped in costly passenger seats. That precious cargo included a carving of a Native Indian, a replica of the House of Congress, made entirely of chocolate and a sculpture representing American cuisine made of dough. Thirteen chefs boarded the plane with advisors and six eager apprentices, arriving in good spirits in Frankfurt. From there the entourage took a bus to Bad Worishofen, a sleepy spa town in Bavaria, were Metz' brother made his Culinary School available to the team. Following a week of sourcing the necessary ingredients, the semi-prepared food items and the team were transported back to Frankfurt and settled into a kitchen at the exhibition grounds.

THE RESTAURANT OF NATIONS

The most attractive venue has always been the Restaurant of Nations, where the judges evaluated the food, later to be sampled by a paying public. No wonder that this part of the competition awarded the highest possible point total, making it the most contested event at the Culinary Olympics. Along the way, we suffered the impact of Murphy's Law which manifested itself eight hours before the start of the competition: a late evening check of all preparations reveals that our herb stuffing for the turkey does not hold its emulsion, which would have been devastatingly catastrophic, but nothing that could not be corrected by procuring more turkey meat and being deprived of four more hours of desperately needed sleep, six hours before our big test in the Restaurant of Nations pavilion.

Visitors crowd the exhibition hall to get a good look into the busy kitchens

Team performs in the Restaurant of Nations kitchen

The competition rules required the preparing and serving two menus for 150 guests each in a very short time span of four hours. It took every ounce of energy, organization and persistence we could muster. Having sold out every portion of the Black Sea Bass St. Augustine and the Stuffed Turkey Oklahoma way before other competitors, our team was nervously awaiting the results.

Stuffed Turkey breast with mushroom-shaped potatoes and quail egg nest

An earlier version of the seabass prepared in the practice session

THE BUFFET PRESENTATION

The team was feeling good after its performance in the Restaurant of Nations and was now focused on its Buffet presentation. The artistic showpieces, presented on large silver platters were carefully transported to the exhibition hall, placed on our festive table, while applying the finishing touches. All that needed to be completed under the watchful eyes of the judges, who scrutinized the timing.

Below are several festive buffet platters and dishes

Festive buffet platters ready for the judges

AWARDS PRESENTATION

The announcement, that the American team won two out of three major categories, was nearly drowned out by the cheers of flag-waving American supporters, celebrating the team as the winner of the gold medal and with it its first World Championship in the restaurant category, arguably the most important event of the competition.

Never before did our national anthem sound so inspiring. This ground-breaking event marked the beginning of winning three consecutive World Championships, featuring American Cuisine.

The American Team on the top tier saluting the National anthem

POST COMPETITION ACTIVITIES

The American Team on German and domestic television

Convinced that any demanding culinary competition requires both mental and physical strength, this team refused to fit the unfortunate image of the old-time chef, out of shape and a stranger to exercise and fitness.

There was one more thing to take care of. A group of German chefs had challenged the American Team to a soccer match, knowing full well that the sport was not very popular in America, and consequently the US Chefs would be an easy pushover. Nonetheless the team took the challenge and went on to best the German chefs 2:1.

The 1984 US Team

The pressure to defend, if not build on the first World Championship in the Restaurant of Nations was alleviated by having six holdovers from the '80 squad become the nucleus for '84. No longer viewed as culinarians of a lesser order, this team mustered all the confidence and determination it took to fend off the challenges for the prestigious title of World Champion.

PRACTICE MAKES PERFECT

Looking for opportunities to create and then practice the execution of new and innovative presentations, the team competed and won several international events, hosted by Singapore, Austria, Japan, Canada and South Africa.

Together with our partner, the National Restaurant Association, we staged a $500 per plate "Dinner of the Century" featuring over 20 courses paired with an equally impressive list of American wines, to raise funds for the team, while creating awareness for American Cuisine.

The Road to the Olympics

The team gathered at the Chicago Airport prior to take-off for Frankfurt

Armed with contagious enthusiasm and purpose, the 1984 team loaded the plane to Frankfurt, eager to prove to themselves and the culinary world that any team, with sights on the championship had to go through the '84 team. Not just lofty, ambitious goals, but backed by the return of six experienced chefs from the 1980 team, giving the '84 squad a deep bench.

The Restaurant of Nations Competition.

Having the benefit and feedback of many previous competitions, the team developed dishes and presentations not to cater to the perceived whims and tastes of judges, with francophilic inclinations, but to remain true to our culture and to our interpretation of American cuisine.

As in the past, each country was asked that its menu reflect the culture, heritage, ingredients, and native cuisine, a significant departure from the previous French-oriented specifications. Our goal was to create problem-solving, economically viable menus that could be duplicated easily in restaurants, clubs, and hotels all over the United States.

Prepping the Mis-en-place for the big event

Murphy's law once again reared its ugly head, resolved to challenge our ingenuity and determination. Midway through service, three of our six electric range burners stopped working. We frantically scrambled to get them repaired---to no avail. The international language of raised shoulders indicating "not my job" told us that we needed to take charge. Less experienced chefs would have thrown up their hands, discarded their aprons and toques and walked out. Not us. Unfazed by Murphy, and determined to continue cooking and then, to serve our entrees, we hastily assembled make-shift burners made up of lots of Sternos (liquid heat in a can). After some anxious moments of improvised remediation, help arrived, rescuing the situation, while the team resumed the service without any more problems.

Loin of Lamb Wyoming served with baby vegetables and a beggars pouch filled with a creamy corn, pepper and cheese mixture

Drawing on the bountiful ingredients and food sources of our country, we served rack of lamb from Wyoming and a medley of seafood from the Atlantic coast, while presenting these entrees in combination with unique side dishes always with an eye toward the best-available ingredients, simplicity and great taste. With those goals in mind, we utilized every part of the lamb rack, including the bones to prepare a stock which enriched the rosemary-scented sauce.

Seafood Medley Virginia offered a variety of textures

This dish combined various textures in form of the crispy fish head and tail, made of breadcrumb -coated fish head and tail, a seafood sausage, shrimps and scallops coated with a mustard-flavored butter sauce. So popular were both US menus that they sold out within one and a half hours. We were pleased with our performance and the acceptance of the American cuisine we presented, but, excited as we were, there was no confirmation of either, until the announcer invited us to take the top platform.

THE COLD BUFFET PRESENTATION

The appearance of Robert Morley in our preparation kitchen in Germany brought back memories of "Who Killed the Great Chefs of Europe", reminding us of the opportunity ahead and a good sign of things to come.

The teams insatiable drive for innovation, produced a show-stopping buffet table enhanced by beautifully-designed showplatters and exquisite pastry art.

Festive buffet platter featuring a variety of pork

Grilled Shrimp with pesto/butter sauce

Seafood medley with fish-egg sauce

The US Capitol made entirely of chocolate by Gunther Heiland

THE AWARDS PRESENTATION

As seasoned competitors of world class competition, the team felt good about its chances to defend the world championship in the restaurant category and hopefully to go beyond. We were pleased with our performance and the acceptance of the American cuisine we presented, but, excited as we were, there was no confirmation of either, until the announcer invited us to take the top platform. When the panel of international judges announced the scores, Team USA had won two of the three major National Team competitions .

He pronounced us, the 1984 team, winner of the Gold Medal and the World Champion of the Restaurant Competition for the second straight time.

Icing on the cake? We also went on to win the gold medal for our elaborate buffet presentation.

CAPTURING THE 1986 Culinary World Cup

Recognized as one of only three WACS-approved Global competitions, and adhering to the same rigorous guidelines and systems, the World Cup is staged every four years by the Vatel Club of Luxembourg, who organized and hosted this inaugural event as part of the EXPOGAST, an international foodservice exposition. For many international teams, the World Cup is in many ways a forerunner to the Culinary Olympics two years down the road, developing and observing new trends that might influence future competitions.

A Presidential Send-Off

Prior to departing for the Luxembourg World Cup President Reagan sent his best wishes for a successful competition via team member Raimund Hofmeister, who presented the President with a team chef's jacket.

In 1986 the inaugural World Cup hosted sixteen nations, including Chefs from Germany, Austria, Belgium, Canada, France, Hungary, Israel, Italy, Japan, Luxembourg, Netherlands, Poland, Singapore, Switzerland and the USA, many of whom were celebrated Champions of past Culinary Olympics. One new and exciting addition was Team China, which exposed a new world of unique techniques, tools and ingredients, based on China's incredible food culture.

THE BUFFET PRESENTATION

For the Buffet presentation, the US Team featured several new techniques, an example of which was the white chaud-froid backdrop for its festive platters. Ultimately the team decided not to use this technique two years later at the Culinary Olympics, since this concept has already had been revealed.

The Restaurant of Nations

The US Team focused its hot-food entrees primarily on taste over presentation, smaller portions to comply with the rules of the organizing committee, which included a not-to-exceed cost per portion. The team philosophy, as reflected in the food was appreciated by the judges and the dining public as well, as our two entrees were sold out in record time.

The Gold Medal winning US Entrees

Our restaurant menu featured Alaskan salmon, reminiscent and prepared similar to a traditional coulibiac, wrapped in pike forcemeat, thin herbed crepes and phyllo dough, served with mushroom-flavored kasha, stewed cucumbers and snow peas.

. Cornish Game Hen
As our second entrée, we served 100 portions of Breast of Cornish Game Hen with a morels-stuffing inserted under the skin, along with root vegetables, sautéed spinach and a crescent-shaped, crisply fried hominy grits patty.

After the judges tallied the combined scores of the 16 participating nations, they named the American team the winner of the Culinary World Cup, the first ever for the United States, while teams from Singapore and France placed second and third respectively.

Accomplishments and Recognition

At the end of the 8-day competition, the team exclusively comprised of Certified Master Chefs including Raimund Hofmeister, Victor Gielisse, Mark Erickson, captioned by Tim Ryan and managed by Ferdinand Metz, along with our apprentice, Rhodes Fern and coordinator Ed Brown. As a prelude to the Culinary Olympics, the team won the overall competition and the World Cup.

1988 US Team

The 1988 squad's makeup was different. Every member of the National team and over half of the two regional team members were Certified Master Chefs or Certified Master Pastry Chefs. In addition to fifteen apprentices, the team for the first time recruited two, outstanding individuals as Sous Chefs in Steven Giunta and Andrew Wilkinson with the responsibility to coordinate the apprentices, providing hot meals for the team and to assist with team preparations.

Standing (l- r) Ruben Foster, Rudoph Speckamp, Christopher Northmore, Michael Russell, Thomas Catherall, Edwin Brown, Jeffrey Gabriel, Carolyn Claycomb, Stacy Radin, David Kellaway and Siegfried Eisenberger
Seated the National Team: Daniel Hugelier, Hartmut Handke, Ferdinand Metz, Manager, Tim Ryan, Captain and Mark Erickson

The Team entered the Culinary Olympics with guarded confidence and high expectations. Once seen as culinarians of a lesser order but now formidable competitors on the world stage, the US team, as the recent World Cup winner not only had to defend its past two World Championships against the best chefs of 30 nations, but, aware of its reputation, it had to find a way to deflect the pressure heaped on us. Our employers, the media, co-workers, friends and families all knew why we competed, yet their support at times created pressure-overload. Under such conditions, one really gets to know and appreciates the resilience of team members, some of whom excel under the pressure, while others wilt.

The Teams behind the Team

Team coaches and advisors: fltr:
Casey Sinkeldam, Hermann Rusch, Richard Bosnjak, Richard Schneider, Edwin Brown and Baron Caland

. Above Team Sous Chefs Giunta and Wilkinson Below the apprentices

Pre-competition Activities and Practice Sessions

Committed to an extensive practice schedule, both the regional and national team embarked on international and domestic activities, all geared to fine-tune an already well-oiled machine, with the goal of achieving uncompromising food quality and creative presentations. Comprised of different chefs, our regional teams tied the Team Canada for first place at the South East Asia competition in Singapore, placing first in the American Culinary Classic in the Restaurant category and second overall behind Team Germany, placing third overall in the World Culinary Arts Festival in Vancouver, Canada and winning top ranking in both the Hot food and Buffet categories at the Salon Culinaire in Basel, Switzerland.

Example of the team's schedule for eleven practice sessions.

The 1988 successful Regional Team

Standing: David Kellaway, Carolyn Claycomb, Sigi Eisenberger, Thomas Catherall, Michael Russell, Ruben Foster, Jeffrey Gabriel and Rudi Speckamp
Seated/kneeling: Roland Schaeffer, Jeffrey Gabriel and Stacy Radin

The Parade of Nations

As it was the custom at the Culinary Olympics, all 30 National Teams were introduced to the 1,000 guests and dignitaries, who came to visit this culinary extravagance, the Superbowl of the culinary arts.

The American Team led by Susie Handke

The Buffet Competition

Our commitment to the concept of team development, required an assessment taken after each competition to evaluate the strength and weaknesses of the US, as well as those of competitive teams. That process, for example led to fine-tuning of all aspects deemed important to remain relevant and successful. For example, in the past teams, would display their beautiful work and food on ordinary tables, not realizing that everything that table design, colors and dimensions all matter, as they enhance the entire presentation. Driven by this, the US team designed a table with perfectly proportioned elevations and multiple tiers, allowing, most importantly the judges and later the public to get an unobstructed view of all the displayed items. Transporting element of this table across the ocean was by any means a big logistical task, however at the end that effort proved very successful.

Designing the Table for maximum exposure of all display items Above: Perfecting the table and displays

e The Gold Medal winning Table. Table before placing the ice carving

Taking a closer look at the festive platters, artistic pastry and the center piece ice sunburst-like carving that made up the winning display of the entire competition. The ice carving's crystal-like reflections, seen from far away, caught the attention of other competitors and judges alike. It became a hotly debated item, a debate I relished as it told us that—unlike earlier competitions when the American team was thought of as, at best, irrelevant—we were now viewed as serious trendsetters. Cooling. effect

East meets West

Enhancing its international outreach the German Chefs invited a team representing the Republic of China to participate at the Olympics. Large crowds gathered around their kitchen and display table, observing unfamiliar techniques, intriguing ingredients and dazzling presentations. While not competing in all categories, the Chinese team won a Gold Medal for their very attractive and unique Peacock display.

The Restaurant of Nations Competition

Thanks to our Host Rudolf Decker, the team was fortunate to work in the kitchens of the Dresdner Bank, away for the hustle of the exhibition grounds and well meaning fans.

Faced with the challenge to defend two previous championship in this the most important category, everything seemed to be falling in place; fortunately, this time Murphy's law, which haunted the 1980 and 1984 teams was nowhere to be seen. We prepared, cooked, and presented our three-course menu for 150 guests, limited to a mandated maximum food cost of $5 per portion, by fully utilizing every part of our ingredients. Since every team of five chefs had but four hours to prepare, they were free to stretch their creativity and labor-intense recipes to the maximum limit. Guided by our collective experience we focused on the sensory values of sight, smell, and taste, creating dishes with visual impact, a pleasing aroma and harmonizing flavors, all complemented by varying textures, shapes and colors.

Beyond these criteria, we focused on true, natural flavors, innovative, not playful presentation, and the nutritionally balanced sequence of the three courses. During the team's extensive debates, often lasting into the early morning hours, most issues were usually settled by superimposing our philosophy of "less is more" , a dynamic that mandated a sometimes, painful elimination of some ingredients or herbs/spices deemed less supportive to the central flavor profile and therefore thought superfluous.

As a starter, the Chesapeake Oyster Consommé, was garnished with shrimp filled pasta, young Michigan asparagus tips, poached oysters and cilantro leaves,

The team's signature dish:
Stuffed Breast of Napa Valley squab served with a green lentil ragout, a ryebread crusted turn-over filled with a confit of squab, shredded creamed Savoy cabbage and finished with a bacon curl.

Finally, for dessert, we chose to reinvent an American classic—the apple pie, arguably America's most memory-evoking comfort food. Keeping the same wonderful flavor profile and components, we placed a green apple cream on a pool of kiln-dried cherry sauce, garnished with sautéed apples and a flaky cookie to simulate the texture of pie crust.

Food served in restaurants is what chefs all over the world prepare each and every day. It is the heart and soul of the profession and the most important category at the Olympics. Up to this point, no nation, other than the United States, had ever won the coveted Restaurant category more than once. No nation had ever won it three times. The moment when judges announced the US Team as World Champion of the restaurant category for the third consecutive time, was also the moment when American cuisine rose to the top of the global culinary hierarchy, equaling the finest cuisines of the world.

Over a span of a decade, having won five major global competitions showcasing American cuisine, the United States proved to the culinary world that America has the ingredients and resources, along with skillful, passionate chefs to attain and, most importantly, sustain preeminence among all of the other countries it competed with and challenged.

American cuisine was embraced domestically, but it was, without doubt, the American chefs' 30-year participation in culinary competition all over the world, most notably at the Culinary Olympics and the Bocuse D'Or, that earned American cuisine the global recognition and respect it deserved, creating on the way a lasting identity as a country with an authentic national cuisine.

The Awards Presentation

In addition to numerous Gold Medals and special awards the 1988 US Team was also crowned the World Champion of the Restaurant of Nations. Even more important, the team convinced the rest of the culinary world that American Cuisine is here to stay.

Translation: USA - the World Champion of the Restaurant of Nations

The 1988 US Culinary Team -- World Champions and the number 1 global ranking

The National Team:
Chefs Hugelier, Erickson, Captain Ryan, Manager Metz, Hartmut Handke and Pastry Chef Norfthmore

Our Sponsors

Without your commitment, the American flag announcing the US Team as World Champions might not have been flying at the Culinary Olympics awards ceremony.

The moment the announcer called the US Team to the winner's podium, the Star-Spangled Banner raised high, the team walked in, to the tune of our National Anthem may not have happened without your encouragement and support.

Over the years American teams greatly benefitted from the ever-growing support of grass roots donors and corporations, but none more than the 1988 US Culinary Team. From the ACF/NRA Foundation, the steadfast major support of Kraft Foodservice, American Express, CFS Continental, the L.J. Minor Corporation, Proctor. & Gamble Co and the Hobart Corporation support for the team evolved into an industry-wide partnership that made possible all that previous and the 1988 team achieved. Above, all placing American Cuisine on top of the global ranking was a clarion call to all those who condescendingly dismissed America's food culture and the ability of the American chef to rise above it.

In the following books, the teams of 1976, 1980, 1984, 1986 and 1988 have chronicled their journey leading to three consecutive world championships, a Culinary World Cup and countless medal and awards. As the 1988 team ultimately ascended to the number 1 global ranking, it established the reality and credibility of an American Cuisine, a recognition shared with all American chefs.

Post Competition Activities

The Hyde Park Summit

Several chefs of the 1988 team, including Tim Ryan, Mark Erickson and Ferdinand Metz of the Culinary Institute of America were asked by the White House to cater a special luncheon for President Clinton's Summit with Russian President Boris Yeltsin. After the resounding success of many US Culinary teams on the global stage, it became a source of pride introducing America's cuisine to dignitaries and presidents of countries around the world. No longer merely the purview of event planners, it became the chefs who were consulted and engaged by the government.

Such was the case when the White House began planning its highly anticipated summit at President Roosevelt's mansion in Hyde Park for President Bill Clinton and Russia's President Boris Yeltsin, arguably the then two most powerful leaders in the world. Through the late Walter Scheib, the White House's executive chef and CIA graduate, we were asked to create the menus and prepare the food for several events. Navigating our way through a labyrinth of procedures and security clearances, we received approval for our proposed American cuisine menus, which featured:

• Fall Greens and Bosco Pear Salad with Goat Cheese and Walnut Dressing.
• Loin of Venison with wild Mushrooms and Glazed Shallots, Acorn Squash Gnocchi and Parsley Root
• Hudson Valley Apple Festival—an Array of Apple Desserts.

Once locked inside the grounds and mansion, all access in or out was strictly forbidden. Helicopters in the air, marine patrols on the Hudson and an army of security details to include Russian secret service agents inside the building, supplemented the FBI and that other CIA. Several of our chefs, instructors and students, chosen to prepare and serve the meal for a select group of 20 guests had to be security-cleared. While the frantic preparations in the kitchen took center stage, and with all the security personnel in place, I was amazed that neither the American nor the Russian agents appeared to have tasted the food before it was served. Perhaps our CIA initials gave credence and comfort to those in charge?

We were also advised that if the crucial talks between the two leaders progressed, we were asked to serve the dessert to the two leaders Presidents Clinton and Yeltsin in the privacy of the Roosevelt library.

As I entered the library with the desserts, I could not help but sense the intensity of the moment, interrupted only by the whispered comments of the two interpreters, hunched over their respective president. As I approached, President Yeltsin's eyes lit up in anticipation of the dessert, while tuning out President Clinton, who appeared visibly annoyed. Fortunately, the success of the summit overshadowed any hiccups along the way and became also one more extraordinary triumph for American cuisine and hospitality, having created a gustatory backdrop for a ground-breaking political event and its potential to, perhaps, positively influence politics, among other things.

President Bill Clinton hosting Russian President Boris Yeltsin at the 1995 Hyde Park Summit.

American Chefs dominate International Competitions and create Extraordinary Events

The Bocuse D'Or

The global and domestic exposure of American cuisine took place on several fronts, most notably through the successful participation of the American Culinary Teams winning three World Championships and one Culinary World Cup during the seventies and eighties. Equally stunning was the 2017 triumph of America's Mathew Peters, winning the prestigious Bocuse D'Or competition.

Under the mentorship of Chef Thomas Keller, the American Chef Mathew Peters accomplished what no other US competitor ever did: winning the coveted Bocuse d'Or competition. This event, staged every two years in Lyon, France, is one of the most prestigious individual chef contests of the world

Chef Peters won with a presentation of Bresse Chicken with crayfish, a Lyonnaise classic and a vegan dish comprised of California green asparagus served with a toasted almond custard.

1990 and 1994 Culinary World Cup

Hosted every four years by the Vatel Club of Luxembourg, affiliated with EXPOGAST, an international Foodservice Exposition, the Culinary World Cup was designated by the World Association of Chefs' Societies as one of three officially sanctioned global culinary competitions. The first ever Culinary World Cup won by American chefs was in 1988, a feat, duplicated by the 1990 and 1994 Teams marking a six-year dominance by American Chefs at this world-class event.

1990 Team: Keith Keogh, Manager-Michael Russell, Captain-Keith Coughenour- Franz Popperl-Alex Darvishi-Martha Crawford

1994 Team: Keith Keogh, Manager- Keith Coughenour, Captain-Lawrence McFadden-Christian Clayton-Daniel Dumont-William Wolf

1992 Team USA

Pre-Competition Activities

In preparation for the Culinary Olympics the Team headquartered at Walt Disney World the team competed in 1991 at The American Culinary Classic, hosted by the NRA/ACF Foundation every four years, placing 3^rd. among all competing nations.

The Team traveled extensively, seeking insights into American Cuisine, with financial backing from the ACF/NRA Foundation, to explore its origins. China, Africa, Brazil, Japan, Europe, and Southeast Asia all played intricate roles in the development of American Cuisine, gathering ideas, using products that were at times exclusively Asian, and developing menus with a flair for nutritional balance. The team developed principles related to the nutritional value of dinners, passionately seeking ways to utilize the cold buffet, allowing tasting, and of course, interesting ways to make the buffets edible. In fact, they used a specific nutritional program to make sure there was balance in their hot and cold food, and they also emphasized the "utilization" of all ingredients.

Coughenour,Crawford, Darvishi, Popperl, Russell

The Team, Managed by Keith Keogh, captained by Keith Coughenour and included Lawrence McFadden, Franz Popperl, Michael Russell, Martha Crawford Pastry Chef.

Coaches and Advisers included Reimund Pitz, Ed Wronski, Roland Henin, Roland Schaeffer, Fred Rodgers and Kevin Ryan of Marketing à la carte

Sponsored by Walt Disney World and The National Restaurant Association

Team Philosophy

Quote: "The legacy of American Cuisine is in our hands. Humbly and confidently, with professionalism, we will ensure that we, the members of the Culinary Teams, can leave a Legacy for future Teams." (Keith Keogh)

Culinary Team USA National's philosophy focuses on the total utilization of the product and simple elegance, with nutrition in mind. The cold buffet display features the major international influences on American cuisine. The platters and menus highlight Native American,

Easter Monkfish

Variety of appetizers

Menu- Restaurant of Nations.

1992 Culinary Team USA's Culinary Olympic Restaurant menu labeled "Song of the South" and consisted of:

Quail Consommé Texarkana Grilled Quail Breast and Spaghetti Squash in a savory Quail Broth with Fresh Herbs - Wine Selection 1991 Robert Mondavi Napa Valley Fume Blanc Reserve

Prelude of Appalachian Smoked Trout with Wild Greens, Smoked Trout with Herbed Pike Forcemeat Empanada with Papaya and Ginger Greens with Vinaigrette Mustard and Trout Roe Sauce - 1991 Robert Mondavi Napa Valley Fume Blanc Reserve

Harmony of Farm Rabbit and Vegetables Braised Leg of Rabbit Stuffed with Roasted Garlic & Sun-dried Tomatoes Roasted Rabbit Loins Wrapped with Portobello Mushrooms and Stuffed with Lemon Basil Mousseline

Gratin of Braised Fennel, Braised Romaine Flavored with Rabbit "Bacon"

Polenta Red Onion, Fig and Rhubarb Marmalade - Wine Selection - 1990 Robert Mondavi Napa Valley Pinot Noir

Finale of Mountain Raspberry Cream with Passion Fruit Sauce and Beehive cookie

Buffet Presentation

Amish Turkey Platter: Ballantine of Turkey, Turkey neck salami, fruit/nut salad and pickled vegetables

Columbia River Sturgeon Platter, Smoked Sturgeon, Sturgeon Mousse, Caviar with Traditional Garnishes, Cucumber Salad, Marinated Asparagus

Apprentice Team USA

In October 1992, Apprentice Team USA, under the direction of team coach Roland Schaeffer, CEC, AAC, competed against teams from 12 other nations in both a hot-food competition and a cooking studio competition. For the competition, the team was required to prepare the entrée from scratch and plate 110 portions in a competition kitchen within an allotted time frame.

The 1992 Apprentice Team USA achieved the highest rating ever by a junior team from this country, winning a gold medal and placing fourth overall.

Documenting detailed accounts of the team's activities, "Cooking with Team USA" book was published in 1993 by Restaurant & Institutions Magazine.

1996 US Culinary Team USA

At the 1996 IKA/Culinary Olympics in Berlin, Germany, the United States was represented by multiple specialized teams whose combined performances highlighted the growing international standing of American cuisine. This was the last time we had teams from all 4 regions, US Military, and apprentices competing

Led by Keith Keogh, Manager, Keith Coughenour, Lawrence McFadden, Captain-Christian Clayton, Daniel Dumont and Robert Mancuso.

Team coaches included Reimund Pitz, Baron Galand, Roland Henin, Roland Schaeffer, Ed Wronski, Fred Rodgers and Tom Vaccaro.

Pre-competition activities

The team's home base for practices was Walt Disney World.

Epcot had an abundance of chefs from International Countries with Restaurant pavilions who helped the team stay consistent while offering critical advice.

Since 92, they have continued their innovative ways, and their research has been outstanding. The Advisers continued to push the team, provide feedback, and explain what they should expect from the Judges from outside the US. In fact, Team management even brought in Judges from around the world to let them see, taste, and touch the innovations in plating, balance, and, of course, American dishes, and to see what that meant in terms of origin.

• 1993 Basel, Switzerland, placing 2^nd in the Restaurant category and 2^nd overall
• 1995 The American Culinary Classic, Gold medal in the Buffet and Silver in the Restaurant category, winning 2nd place overall.
• 1996 Hotel Olympia, London the team won the all-around competition.

The winning Restaurant of Nations menu

Potato-Smoked Halibut Timbale

Accompanied by Petrossian caviar, corn mousse, roasted beet, and a celery-herb salad, finished with a king crab emulsion.

Entrée

Thyme-Basted Pork Loin, served with country sausage, braised shank, and a white bean fritter. The dish included a foraged mushroom ragout, red cabbage, parsnip, and a cipollini onion tarte tatin, all drizzled with a Madeira Jus Lie.

Dessert

Coconut Financier Cake featured a coconut chocolate mousse, a tropical glaze, and a filling of banana crème and strawberry sauce. It was garnished with a bright yellow 10-flavor sorbet quenelle on roasted pineapple, edible citrus grass, and hand-piped chocolate flowers.

1996 Performance Highlights

National Regional Team: The ACF Regional Culinary Team USA achieved a podium finish, earning a bronze medal (3rd place) overall.

The National Team was awarded 2 Silver and 2 Gold Medals, while securing the overall fifth place finish

Championship Success: Under Keogh's leadership, Culinary Team USA won 21 International Gold Medals, 10 National competition Gold Medals, two national championships and two World Cups,

Post Competition Activities

The team documented its culinary philosophy and advancements in their books

• Cooking with America's Championship Team
• New Currents in American Cuisine: Cooking with Team USA.

Pushing the boundaries of American cuisine, often moving away from classical European styles to create new, nutritionally focused dishes became their focus.

The team published "New Currents in American Cuisine", which emphasizes bridging classical European foundations with modern innovation, focusing on lighter sauce work, such as reductions and emulsions, and artistic, competition-style plating. The text highlights regional American ingredients prepared with refined techniques such as blackening and wood-fired grilling, blending diverse ethnic traditions into a cohesive culinary style. Further information on New American cuisine can be found in this article at Cook Unity.

ACF-NRA Foundation

Established as a nonprofit organization in 1983, the foundation is governed by a board of NRA/ACF members and first supported the 1984 and 1988 U.S. Culinary Teams. For unknown reasons the foundation's activities were suspended.

2000 Team USA

The ACF Culinary Team USA 2000, backed by the American Culinary Federation (ACF), represented the United States at the 2000 IKA (Internationale Kochkunst Ausstellung), also known as the "Culinary Olympics," held in Erfurt, Germany.

ACF President Noel Cullen with his successor, Team Manager Edward Leonard

The 2000 National Team Members

The 2000 team comprised elite chefs from across the country and was managed by Ed Leonard with team members Darrin Aoyama, Alfonso Contirciani, Charles Carroll, Derrin Moore, and Daniel Scannell

Coaches and Advisors included Ferdinand Metz, Hartmut Handke, Victor Gielisse and Tom Vaccaro.

Sponsors

ACF, Unilever, Kraft, Westchester CC, Chef Revival, Club Managers Association of America, Fortessa, Chef Hats Inc, and Tyson

The 2000 Culinary Olympics featured approximately 900 chefs from 28 countries. The ACF Culinary Team USA is the official representative of the United States in this event, which has been held every four years since 1900. The 2000 team was noted for its efforts to showcase "American cuisine" using indigenous ingredients and modern techniques.

The chefs of Team USA exemplified a cohesive unit characterized by humility, confidence, and the highest level of professionalism as they pursued shared goals and objectives. Teamwork was prioritized over individual ambition and pride.

Regional teams provided unwavering support to the national teams, assisting in every possible way. Members of the national team also contributed by coaching the youth and regional teams, with no request deemed too great. The guiding principle was clear: collective success required unified effort.

Pre -Competition

The Team was heavily involved in securing sponsorships, traveling to ACF Conferences, and working for the sponsors, providing recipes and trade show experiences on their behalf. In preparation for the Culinary Olympics the team competed in Switzerland, Scotland, and the American Culinary Classic, while the National team represented the U.S. at the Culinary Olympics. More details on medal counts and championships are listed at the end of the 2008 team narrative.

2000 Culinary Olympics, Erfurt, Germany

The team participated in the prestigious IKA Culinary Olympics, continuing its long history of competition dating back to 1956.

New Competition Venue: The year 2000 marked the first time the IKA was held in Erfurt rather than Berlin. Teams had to adjust to the layout of the large Messegelände (exhibition halls) and coordinate training times with local hosts.

Shipping & Ingredient Quality: Transporting native food and specialized equipment internationally remained a primary "stumbling block". Teams often struggled to maintain ingredient integrity while flying them across borders.

Technological Limits: At the time, chefs lacked modern tools like sophisticated sous-vide machines or digital blast chillers that are standard today, forcing a reliance on traditional, labor-intensive manual techniques.

The Restaurant of Nations Competition

During the 2000 International Culinary Olympics (IKA) in Erfurt, Germany, the ACF Culinary Team USA achieved significant success, winning three Gold Medals in cold food categories and a Silver Medal in the hot-food competition.

While the full itemized menu for every category is not always publicly detailed in a single list, the team's competition entries typically focused on showcasing refined American regional ingredients.

Appetizer
Seared Scallop with Shrimp Mousse and Clam Fritter was featured as a signature starter, representing American coastal flavors

Main Course

The team showcased U.S. Prime Beef Tenderloin prepared with technical precision to demonstrate the quality of American proteins.

Dessert

A modern take on Apple Pie (often presented as an "apple pie salad" or refined pastry) was served to highlight iconic American comfort food.

The Restaurant of Nations competition requires teams to prepare a three-course meal for over 100 people within a strict timeframe. Key components often featured in Team USA's high-level competitive menus during this era included:

The Buffet Category

The team dominated the cold food displays, which are judged on artistry, precision, and "glazing" techniques. Their winning entries covered:

Putting on the final touches

Hors d'oeuvres

Ornate, bite-sized appetizers demonstrating technical mastery.

Dinner Plated: Complete meal presentations served cold for display.

Festive Platters

Large-scale decorative food arrangements.

Post Competition

Chef Leonard was the ACF National President; some Team Members continued their involvement as coaches, advisors, and began in earnest to support the Team by making sure we had continued sponsorships.

2004 US-Team

Captain Edward Leonard CMC, Richard Rosendale CMC, Joachim Buchner, CMC, Patricia Nash, Daniel Scannell CMC, & Russell Scott CMC

2004 Coaches and Advisors

Brad Barnes, Ferdinand Metz, Hartmut Handke, Steve Jilleba, Tom Vaccaro

L Edwin Brown, James Decker Sous Chef 2004, Peter Timmins, Gilles Renusson and the Members and Management of the Westchester Country Club

Sponsors

ACF, Unilever, Fortessa China, Kraft, Westchester CC, Chef Revival, Club Managers Association of America, Chef Hats Inc, F Dick, Uncle Bens and Tyson

Pre-Competition Activities

Chef Leonard, Team Advisors, and Past members represented the ACF at Tradeshows, Regional, and Chapter events. They continued their commitment to elevating American Cuisine.

Tasting and planning for the big event

Taking a well-deserved break

The Restaurant of Nations Competition

2004 World Championship Menu Highlights

In 2004, the team won the World Hot Food Championship with a menu focusing on classic American staples refined for a global stage:

Appetizer

High-end seafood and vegetable compositions, such as halibut or shellfish, paired with delicate mousses.

Trilogy of Crab -She Crab Bisque served in a small Sugar Pumpkin. Crab Terrine with Mustard/butter sauce and a Fried Crab Finger over Spinach Salad

Entrée

Traditionally focused on American meats like thyme-basted Venison loin, lamb, or beef, often accompanied by complex vegetable "tart, root vegetable purées, and rich reductions like Madeira jus. "

Pennsylvania Dutch -Roasted Venison Loin, Braised Venison Shoulder Dumpling, Seared and caramelized apple rings, braised cabbage, sauteed Chanterelles and Green Beans, potato and parsnip puree in a savory Tulle

Dessert

Intricate pastry work often incorporating tropical flavors

Vanilla Cream wrapped around a baked Pumpkin Brule center, layers of cake, apple Jelly, sliced and diced apples, and delicate pastry was finished with Cranberry and Roasted apple sorbet.

The Buffet Competition

Barbecued Lamb Tenderloin, Braised Lamb Breast, Roasted Vegetables
Poached Halibut and Lobster Mousse, New England Chowder Croquette
Pickled Rack of Rabbit, Red Currant, and Bitter Lettuce
Slowly Cooked Pork Belly, Mushroom Polenta
Cured Salmon, Pickled Onions, Caviar
Pistachio Custard and Vanilla Mousse, Raspberry gelee
Lemon and Bing Cherry cake

Results and Awards

In preparation for the Culinary Olympics the team participated competed in Switzerland, Luxembourg and the American Culinary Classic, while the National team competed at the Culinary Olympics. More details on medal table and championships are listed at the end of the 2008 team narrative.

The moment has arrived — announcing the results of the competition

As listed with the overall Team Achievements from 2000 to 2008. Chef Leonard published two books chronicling the teams and their accomplishments,

• 2000 Cooking with America's Championship Team;
• 2004 Cooking with America's Championship Team;

2008 US Team

Manager Edward Leonard CMC, Captain Richard Rosendale CMC, Joachim Buchner, CMC, Patricia Nash , Daniel Scannell CMC, & Jamie Keating

2008 Team behind the Team

Brad Barnes, Ferdinand Metz, Hartmut Handke, Edwin Brown, James Decker Sous Chef 2004, Peter Timmins, Gilles Renusson and the Members and Management of the Westchester Country Club

Sponsors

ACF, Unilever, Fortessa China, Kraft, Westchester CC, Chef Revival, Club Managers Association of America, Chef Hats Inc, F Dick, Uncle Bens and Tyson

The Restaurant of Nations Competition

2008 World Championship Menu Highlights

In 2008, the team won its second straight Gold medal in the Hot Food kitchen with a menu focusing on classic American staples refined for a global stage:

Appetizer

Poached New England Halibut, Celery Salad, Glazed Candied Bacon

Clam Chowder Fritter

Main Course

The team showcased U.S. Prime Beef Tenderloin prepared with technical precision to demonstrate the quality of American protein

Dessert

A modern take on Apple Pie (often presented as an "apple pie salad" or refined pastry) was served to highlight iconic American comfort food.

Post Competition

Chef Leonard was the ACF National President from 2004 -- 2008. Some team members continued their involvement as coaches, advisors, and began in earnest to support the Team by making sure we had continued sponsorships.

Summary of Accomplishments over the past 12 years

• 2004 Team won the Restaurant of Nations Championship over 32 participating nations
• 2008 Team Sweeps Culinary Classic Team takes Three Golds and wins Championship and receives 3 Gold Medals and 1 Silver medal at the IKA
• Team USA achieved significant international recognition between 1998 and 2008. During his 10-year tenure as manager and team chef, the program secured 5 championships and over 34 gold medals.
• Regional Team wins a World Championship out of 50 competing teams.
• In total, the teams won 45 Gold Medals, 8 Silver Medals, 1 Bronze Medal, and several Championships.

2012 Team USA

The 2010 The Culinary World Cup - Luxembourg EXPO Gast

Steven Jilleba, Team Manager, Joseph Leonardi, Team Captain, Tim Prefontaine, Team Chefs, Ben Grupe, Tim Bucci, Eddie Tancredi, Kevin Storm, Mark Morgan, Pastry Chef.

Coaches: Joachim Buchner, Charles Carroll, Darrin Aoyama, Dan Scannell, Patricia Nash

Advisors: Ferdinand Metz, Edward Leonard, Keith Keogh and Tom Macrina Business Manager.

Sponsors: Jones Dairy, New Chef, F Dick, Unilever Food Solution, New Chef, American Lamb and Alaskan Seafood

Team Helper: George Castaneda and Faith Jennetta

Awards and Recognition

The team finished 3^rd in the prestigious Restaurant of Nations competition and placed 2^nd in the Buffet category, notching an overall 3^rd. place finish in the World Cup Competition.

IKA 2012

Steven Jilleba, Team Manager, Joseph Leonardi, Team Captain, Ben Grupe, Tim Bucci, , Eddie Tancredi, , Kevin Storm and Jennifer Kopp, Pastry Chef

The team competed in the Chef's Table category with some of the following dishes. (see the descriptions in the menu above)

The Restaurant of Nations.

Awards and Recognition

The Team was awarded 6^th place overall, 7^th in the Restaurant Category and 2^nd place in the Buffet category, carrying on the winning traditions of US Culinary Teams.

"You strive for perfection, and the national team got close. In the hot-food kitchen, we sometimes try to do too much. In cold food, only one gold medal was awarded in the national category, and we took silver, placing second," said ACF Culinary Team USA Manager Steve Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Food Solutions, Lisle, Ill. "Overall, the teams of ACF Culinary Team USA produced the food we wanted to show to the world, and I am proud of the efforts put forth by all the team members, support team, and apprentices."

https://youtu.be/6e75vQFbSac

Host Chef, Leonardi, Culp, Tancredi, Bucci, Kopp, Jilleba, Castaneda

Steve Jilleba, Buzz Sawyer, Culp, Michael Ty and 3 (unknown Chefs)

Team Chocolate centerpiece
https://youtu.be/6e75vQFbSac

2016 US Team

2016 US Team

Joseph Leonardi, manager, Steve Jilleba, Business manager, Ben Grupe, Captain

Corey Siegel, Joseph Albertelli, George Castaneda, Andy Chelbana, Jason Hall and

Matthew Seasock (sous Chef)

Team Behind the Team: George O'Palenick, Daniel Hugelier, Reimund Pitz, Charles Carroll and Susan Notter

https://youtu.be/zYq9KwO1wCA

While the full secret "Olympic menu" is often kept under wraps until competition, their preparation focused on several key components: [1]

Buffet Presentation

The team earned a gold medal for their display of garde manger classics, including pâtés, terrines, and galantines preserved in aspic.

Restaurant of Nations

Participation in the "Restaurant of the Nations" required serving a multi-course meal focusing on precision and high-level execution.

Essential Foundations.

For their "mise en place" in this category, the team prepared fresh beef and chicken stocks, fish fumet, and uniform vegetable cuts. [1, 2, 3]

Trends Reflected in the 2016 Menu

According to the National Culinary Review, the team's approach was heavily influenced by the leading American culinary trends of that year, which likely appeared in their final dishes.

Native & Regional Ingredients: A strong focus on indigenous American products like root vegetables and power grains (quinoa, farro, and amaranth).

Refined Comfort Food: Interpretations of classic staples, such as pork carnitas and diverse tart and pastry preparations.

Modern Techniques: Utilizing advanced methods like encapsulation and pickling (e.g., beef tartare with encapsulated egg yolk) to elevate presentation

Awards and Recognition

In 2016, ACF Culinary Team USA achieved a historic performance at the 24th Internationale Kochkunst Ausstellung (IKA), commonly known as the "Culinary Olympics," in Erfurt, Germany. The team earned two gold medals and finished fourth in the world overall out of 30 competing nations.

Team members Joseph Leonardi, Team manager, Corey Siegel, Jason Hall, Ben Grupe, George O'Palenick, Advisor, Joesh Albertti, Any Chelbana, Pastry, Dan Hugelier , Coach and Advisor,

2020 US Team

https://youtu.be/juM6zTuVTy4?t=4

Team Members

Reimund Pitz, Manager, Kevin Storm, Assistant Manager, Gerald Ford, Captain,
R Scott Craig, Geoffrey Lanez, Paul Kampff, Jesus Olmedo, Kelcee Newman

Team Behind the Team

John Coletta, Ferdinand Metz, Rene Marquis, Business Manager
Kevin Storm, Assistant Team Manager, Louis Perotte, Tom Macrina
Steve Jilleba, Marc Ty, Greg Blanchette, Michael Thrash, Will Racin
Gunther Heiland

Team Sponsors

New Chef, F Dick, Fort Harrison, Jones Dairy Farm and La Chaine des Rottiseurs

Alternates

Sharon Lin, Tim Reecher, Vanessa Marquis

Pre-Competition Activities

Team 2020 used the Kitchens at Fort Harrison as its home base for practice. The facility offered rooms, kitchens, sponsorship, and financial support. The Chefs were integral in the team's success, major fundraisers.

The Team used its extensive group of advisors and coaches with many years of competition experience. Reimund Pitz, as manager, took on the role of securing partners and sponsors along with Kevin Storm and Rene Marquis

Fundraiser at Fort Harrison

The 2018 Culinary World Cup

The team participated in Luxembourg, winning a silver Medal in both the Restaurant of Nations and the Buffet Categories. The same group of chefs as designated for the Culinary Olympics

Team platter and Individual Dessert

Wild Mushroom Wrapped Pheasant Breast
Black Truffle, Herb Mousseline

Riesling Poached Butternut Squash

Granny Smith Apple & Roasted Sweet Potato
Apple Compote, Vanilla Creme Fraiche, Pink Peppercorn Dusted Lace

The 2020 Culinary Olympics

The US Team at the parade of Nations

The Restaurant of Nations Competition

The Chef's Table is a competition category at the IKA/Culinary Olympics (Olympiade der Köche) that replaced the traditional exhibition of cold buffet platters. National Teams must prepare a multi-course meal for 12 guests, served directly in front of their glass-walled competition kitchens.

1. Menu Composition Requirements

The 2020 requirements included:

• Finger Food: Four varieties (two hot, two cold), 14 pieces each
• Cold Festive Platter: A single unit comprised of fish, shellfish, or seafood
• Plant-Based Intermediate Course: A hot, vegan course
• Hot Main Course: Featuring a meat protein side dishes and garnishes.
• Dessert: Must have three main components, one of which must be served warm/hot.
• Petits Fours Three varieties (14 pieces each),

   

2. Team Composition & Service

• Team Members: Five chefs, one pastry chef and four helpers (total of 10).
• Announcer: Manages the service and present the dishes to the judges.
• Helpers: Perform assigned tasks, cannot do any preparation or cooking
• Service: The team is responsible for assisting guests during service, while the organizing committee handles beverage service.

3. Kitchen & Preparation Rules

Strict rules govern what can be prepared in advance and brought into the kitchen

• Prohibited Items: Artificial food colors, metallic powders, and titanium dioxide (TiO2) are forbidden for all decorative elements.

Equipment: Teams may bring two hot box units

4. Scoring and Penalties

Scoring Criteria: Judges evaluate creative performance, precision, taste, time management, work organization, and hygiene.

Penalties: Delays in service or failure to comply with the rules or complete tasks within the allotted time can result in a deduction of up to 10 points

Teams must maintain a complete HACCP folder and allow judges to check food temperatures with a laser thermometer

Preparing for and serving the Chefs' Table

Four Course Dinner Plates IKA 220 for the Chefs 'Table

Student Team
Johnson County Community College

Junior Team USA 2020
Torian Jenkins — Captain, Elijah Luck , Melissa Dodd , Madison Woods
Emily Moreno, Ryan Mitchell, Keaton Farmer
Edward Adel, C.E.C. Junior culinary team coach -- Culinary instructor, Johnson County Community College
Louis Perrotte — Junior team advisor

An exhausted, but happy team

The team's presentations were awarded with a Silver Medals for each the Chefs' Table and The Restaurant of Nations. The team finished 17^th place out of a field of 30 nations.

It is virtually impossible to compare the number of medals won by past teams, as in 2026, the organizing committee decided to award only one medal for each event. This decision rendered the overall placement above the number of medals won, emphasizing the virtues of subordinating individual goal to the collective success of the team.

2024 US Team

The National 2024 Team:

Chef Kevin Storm, CEC, AAC, Manager, Randy Torres, Assistant Team Manager, Chris Desens, Business Manager, Dan Holtgrave Captain, Logan Christensen and Ted Polfelt, Timothy Recher, James K. Storm, Troman Avenido Felizmenio
Shane Wilder - Helper

Advisors and Coaches

Chef Steve Jilleba, Chef Aidan Murphy, Chef John Colleta, Chef Paul Kampff and
Pastry coach Susan Notter

Sponsors

Jones Dairy Farm, Middleby Corporation, Eco-Lab, New Chef, Brown Food Service, Vita Prep

Reecher, Polfelt, Holgrave, James, Storm, Felizmenio,

Atlantic Striped Bass with Buttermilk and Herb Emulsion, Fennel Dill Puree,
Glazed Salsify, Corn Stuffed Jicama and Lobster Pie

Roasted American Beef Strip Loin, Mustard Horseradish Crust with Natural
Reduction, Beef Stew filled Potato with aerated Potato and Cheddar Crème,
Broccoli Terrine with Jalapeno Crema, Sautéed Baby Vegetables, with Bacon
and Foraged Mushrooms, and Pickled Tomato

Espresso Mousse, Hazelnut Cake, Kumquat Confit, Blackberry Compote,
Warm Black Sesame Cake, Activated Charcoal Crumble, Coconut Sorbet, and
Mandarin Sauce

Butter and Dips

Black bean dip with cotija cheese, pumpkin oil, and a pepita corn crunch Cultured butter with caramelized onions, malted potato, and chive

Finger foods
Chicken wing stuffed with shrimp, white soy glaze, rice pearls
Hudson Valley Foie gras with sour cherry
Marinated cucumber with creme fraiche
Warm Brioche with cave aged gouda, country ham, and tomato

Citrus and fennel pollen cured American King Salmon with Pear Chutney
Lobster and Salmon belly presse with tarragon and fennel with Spicy Mustard
Smoked salmon barquette
Mountain rose apple and kohlrabi
Winter beet and citrus salad

Butternut Squash & Almond milk Supreme
Pickled mushroom, butternut vinaigrette, brussels sprout petals, chili oil, savory crumble
butternut tuile

wrapped Veal roast with sweet breads, foraged mushrooms, natural jus, potato celery root puree,
creamed bok choy stuffed shallot, tomato and eggplant ragout

Spiced carrot cream cheese parfait, with a pineapple raisin compote, walnut crunch, pineapple and carrot sorbet and warm carrot-cinnamon cake, citrus gel and vanilla crumble

Cacti blossoms 
Vegan peanut butter wheels
Chocolate mousse infused with jalapeno and dark bourbon gel

Awards and Recognition

The American Culinary Federation (ACF) fielded the national team for the 2024 IKA/Culinary Olympics held in February 2024 in Stuttgart, Germany. The team secured Silver Medal in the "Chef's Table" and a Silver Medal in the "Restaurant of Nations" categories, placing 7^th overall.

USACAT United States of America Culinary Arts Teams

History of the Military at the Culinary Olympics

The military's participation in the IKA/Culinary Olympics (the Internationale Kochkunst Ausstellung) is led by the U.S. Army Culinary Arts Team (USACAT), the United States' national military culinary team. These competitions, held every four years in Germany, provide a global stage for military chefs to demonstrate that their skills extend far beyond bulk cooking to "world-class" culinary artistry.

USACAT serves as the U.S. National Military Culinary Team and competes at local, national, and international culinary competitions. Team members are selected through military competitions and qualifying events

First formed with Army personnel and now encompasses all 5 military branches. The US Military began training for Culinary Competitions after an affiliation with the British Army operations.

U.S. military personnel did not officially compete as a standalone military team in the International Culinary Exhibition (IKA/Culinary Olympics) starting in 1984

USACAT Members practice in Germany before the competition.

Military teams competing used field kitchens from 1996 to 2006 as their hot-food kitchen. The US Military began training for Culinary Competitions after an affiliation with the British Army operations. The British Army trains its men and women to pass the City and Guilds London Institute examination.

Purpose

History of the Military at the Culinary Olympics

The military's participation in the IKA/Culinary Olympics (the Internationale Kochkunst Ausstellung) is led by the U.S. Army Culinary Arts Team (USACAT), the United States' national military culinary team. These competitions, held every four years in Germany, provide a global stage for military chefs to demonstrate that their skills extend far beyond bulk cooking to "world-class" culinary artistry.

Hosted by the German Chefs Association, the World Culinary Olympics is the world's largest culinary exhibition. More than 1,100 chefs from 50 nations, divided into regional, national, and military teams, attended the event.

Army food dates back as far as armies—centuries. It's difficult to pinpoint a date, as military food has historically been more survival-oriented than flavor-oriented. Soldiers and sailors foraged for whatever food they could find. To make matters worse, the person preparing the food usually wasn't a cook.

Today, we no longer have a conscripted army, just a professional army. So we need to give them more than just the basics. If we were to house or feed them poorly, they'd likely go elsewhere.

In peacetime, the Army is in the same marketplace as big corporations; we're competing for the same people. Food has become an important competitive edge for us: Everyone eats three times a day.

During a war, good food is especially important. Fighting is hard work; soldiers need regular, balanced meals that meet all nutritional requirements. In addition to being balanced, the food must be palatable. That's why the Army has switched from K-rations—those awful, canned foods—to MREs, Meals Ready to Eat. While MREs probably still can't be called fine dining, they do offer soldiers a bit of variety while remaining highly durable and portable.

ASKER Kitchen

The Team Make UP

• Joint-Service Composition: Though anchored by the U.S. Army Quartermaster Corps, USACAT structurally incorporates top-tier culinary specialists from the Navy, Marine Corps, and Coast Guard to form a unified national military squad.
• The Leadership Structure: teams operate under a Team Captain (typically a Senior Non-Commissioned Officer or Chief Petty Officer) and a Team Advisor/Manager (often a Chief Warrant Officer) who maps out the logistics and menu architecture.
• Primary Competitors: The core roster consisted of six primary competing chefs. Each took ownership of a specific station under strict Olympic time constraints---including the larder (cold foods), hot kitchen appetizers, main courses, and pastry.
• Apprentice Core: The team carried four apprentice chefs. These junior enlisted service members managed the high-pressure prep work (mise en place), tool organization, and workstation sanitation required by the IKA judges

Major International Medals Earned (1984–Present)

• Pre-2008 World Runs: Throughout the 1980's, 90's and early 2000s, USACAT consistently brought home various individual and team silver/bronze distinctions. Note that the team's programmatic cycle paused briefly in 2003 due to deployment constraints during Operation Iraqi Freedom

Judges reviewing USACAT Table

• International Success: The Army Culinary Team USA, which included military members, performed in the hot-food category, following a streak of three consecutive championships since 1980.
• Fort Riley Connection: One notable member of the 1992 FT Riley culinary arts team was SFC Mike Heroux, who later continued to compete in the Joint Culinary Training Exercise (JCTE) and World Food Championships.
• Menu Innovation: The team's competitive menu focused on "comfort food" with high nutritional value, featuring a rabbit entrée prepared in two ways: roasted saddle and stuffed loins wrapped with portobello mushrooms.
• Training and Development: Members were selected by the Commanding General of the USAQMS and were required to share their advanced techniques with fellow soldiers to improve food quality in troop dining facilities.

1984 Team

1984 Team
TEAM MEMBERS LEFT TO RIGHT
CW2 SHEPARDSON, WO2 MILLER ACC, SP4 LASALLE, SFC HUNTER JR, SFC MARINO, SFC RAMOS, SP5 COPPOLA, SP4 DEVITT, SFC RHEA (TEAM CAPTAIN), SSG BABER, SFC SMITH, CW2 HICKEY, WO2 GERNON ACC, MAJ S C DENHAM (TEAM MANAGER)

In October 1984, the U.S. Army Culinary Arts Team (USACAT) participated in the International Culinary Show in Frankfurt, West Germany. They were the first service team in the world to be invited to compete in this event, which is popularly known as the Culinary Olympics. The team excelled and from 19 entries they won a total of 19 medals, plus the Grand Prize of the show in gold. The medal breakdown was;

11 Gold Medals

6 Silver Medals

2 Bronze Medals

1988 Team

1988 Team
Team members left to right: CW3 E, Clark Shepardson (Administrative Officer), WO2 Eric Morgan, SSG Robert Sparks, MSG(P) Tyrone Harris, SFC(P) David H. Ramos CEC (Pastry Team Captain), SGT Ezekiel Hemphill, SFC Arlene Seelie, SPC Vanessa Hadley, SPC Brian Cotter, SGT Stephen Whitworth, SFC(P) Newal Hunter, Jr., WO2 Geoffrey Smith, BEM, MAJ Paul Dickinson (Team Manager).

Missing: SSG Arthur Olkonen, SSG Richard Mutz, SGT Rebecca Riley

Competing in their second Olympics against 120 teams from 20 different countries in the world. The U.S. Culinary Team was most successful in winning the Grand Prize in Gold.

19 Gold Medals

2 Silver Medals

1 Bronze Medal

1992 Team

1992 Team
LEFT TO RIGHT: REAR ROW: SGT. D. Horton, SFC R. Mutz, SFC M. Silver, TEAM MANGER: MAJ JC Miller, AAC, TEAM CAPTAIN: WO2 Lou Jones , AAC, SFC F. Patterson, SGT T. Smith, SFC G. Hermis. SFC T. Parham, SGT T. Simmons. FRONT ROW: SGT F. Green, SFC R. Sparks, SGT R. Ross, SGT D. Russ, SFC T. Louzon. NOT SHOWN IN PHOTOGRAPH: TEAM ADVISOR: CW3 J. Moore, TEAM NUTRITIONIST: CPT R. Holte, TEAM FINANCE: MRS D. Stewart

The USACAT competed in the International Kochkunstatsstellung, Olympiade der Koche, better known as the quadrennial Culinary Olympics, in Frankfurt, Germany, between 11-15 October 1992. Thirty nations were represented at this most prestigious event with around 126 teams and 333 individuals participating in the following categories: national, regional, military, junior national, junior regional and individual. It should be noted that all entries have to have the prior approval of their country's food service governing body which for the Army is the American Culinary Federation. Additionally, for the first time ever, the USACAT was included in 1992 Culinary Team USA and thus represented the nation in both the military and regional categories as an integral part of the USA official team entry.

The results and composition of the teams are as follows:

a.Streitkrafte or Military Competition. The USACAT won a gold medal with distinction (highest possible score) in its menu show ( 7 × 3 course menus, hot served cold) and a high gold medal for its hot meals (2 × 3 course menus for 200 served to the public in the Armed Forces Restaurant). Additionally after combining the scores of both sections of the competition, the team was declared "World Champion of the Armed Forces" A title will last for the next 4 years.

The team was composed of the following members:

Overall USACAT Team Captain - WO2 Lou Jones - United States Army Quartermaster Center and School (USAQMC&S)

SFC Richard Mutz - USAQMC&S,SFC Terry Louzon - USAQMC&S,SSG Terry Parham - USAQMC&S,SGT Danny Horton - Combined Arms Support Command (CASCOM)

Apprentices - SSG Tom Gruver United States Army Europe (USAREUR)

SGT Felix Green - Ft Eustis

b. Regional Team. The USACAT won a gold medal for its centerpiece display (3 tier cake) and a silver medal overall for its regional entry (the aggregate score of the 4 categories demanded in the regional event).

The team was composed of the following members:

Regional Team Captain - SGT David Russ - Ft Bragg, SFC Robert Sparks - USAQMC & S,SSG Ey Hermis - Ft Bragg, SGT Rebecca Ross - Ft Eustis, CPL Travis Smith - Korea

Apprentices - SGM Mike Schuller -- USAREUR, SFC Marc Silver - Ft Drum

SGT Teddy Simmons - Ft Eustis

Team Management. The following members of USACAT were Team Management integral to its success at the Culinary Olympics:

Team Adviser - CW3 Jeff L. Moore - 25 Infantry Division

Team Nutritionist - CPT Ruth Holje - USAQMC&S

Team Finance - Debra W. Stuart - USAQMC&S

1996 Team

1996 Team

LEFT TO RIGHT: REAR ROW; SFC Thomas Gruver, Team Member; SSG Resznay Johnson, Team Member; SGT David Turcotte, Team Member; WO1 Travis W. Smith, Team Member; SGT Rickie J. Young, Team Member; SSG David C. Russ, Team Member; SFC Steve Whitworth, Team Member; MSG Richard L. Mutz, Team Member; FRONT ROW: CW3 Shane M. Rich, Team Manager; SSG Marlene Ortiz, Team Member; CPT Diane T. Helsinki, Team Nutritionist; CW2 Marc Silver, Team Member; SGT Felix O. Green, Team Member; SFC Claudio E. Gomez, Team Member; GYSGT Thomas Russo III, Team Member; SSG Mark W. Warren Team Member; CW4 Jeff L. Moore, Team Captain

Not Pictured: SFC Michael J. Ryan & Not Pictured: SPC Robert L. Glasscock

18 Gold Medals

6 Silver Medals

6 Bronze Medals

The 1996 team was the first team to include a sister service competitor on the team. Gunny Sergeant (GYSGT) Thomas Russo III was U. S. Marine Corps (USMC)

Team 2000

Back row left to right - Ellen Pruett Ph. D. - Director of Training, SFC Mark Warren, CEC, SFC Willie Meeks, CW2 Travis Smith, CEC - Team Captain, SGT Joshua Sperl, SSG Mark Morgan, SSG David Turcotte, CPT Sarah Flash, MBA, RD - Nutritionist

Kneeling left to right - SGT Kara Cassidy, SPC Jamard Dallas, SFC Francisco Lopez, MSG Carolyn Lewis, SGT Jon Villarreal, SGT Ignacio Castro, TSGT Stephanie Bryant

Front Row - Stephen Miller CMC, Team Advisor

22 Gold Medals

3 Silver Medals

2 Bronze Medals

Gold in Field Kitchen, Cold Buffet, and Overall

USACAT crowned Culinary Olympic Champions among fourteen national military teams, winning by an unprecedented margin of 9 points on 26 October 2000 in Erfurt, Germany.

2004

Team 2000

Team Manager - CW3 David Longstaff

Team Advisors - CW3 Robert Sparks, SFC David Turcotte,Team Captain - MSG Mark Warren

Pictured from left to right

1st Row - SGT Scott Graves, SGT Carlene Robidoux

2nd Row - MSG Mark Warren, SSG Josua Rine, SGT Todd Bohak, MSG Steven Martin, CW3 David Longstaff, SFC Rene Marquis, SPC Florine Nevins, PFC John Page,

3rd Row - Jesus Camacho, SFC Mark Morgan, PFC Billy Daugette, PFC Mathew Flemister, CW3 Robert Sparks, SPC Joseph Oberle, SGT Adam Lang, SFC David Turcotte

16 Gold Medals

17 Silver Medals

Gold in Field Kitchen and Cold Buffet, and Silver overall

Team 2008

Team Picture - From left to right and up

CSCS David Bruckner, Roland Schaeffer CEC, AAC, HOF, SGM Mark Warren CEC, AAC, SSG Andre Ward, SSG Keith Broome CEC, FSCS Justin Reed CEC, MSG David Turcotte CEC, AAC, CW4 Robert Sparks CEPC, FS2 Edward Fuchs, SGT Billy Daugette, SPC Michelle Carville, SPC Valine Vukich, SGT Matthew Flemister, SPC James Jones

13 Gold Medals

Gold in Field Kitchen and Cold Buffet

Team 2012

FROM LEFT TO RIGHT

SSG EDMOND PEREZ, SSG STEVEN BEHR, SGT MARC-PAUL SUSA, CW4 RUSSELL D. CAMPBELL (MANAGER), SFC KEITH BROOME (CAPTAIN), SSG BILLY DAUGETTE, FS1 EDDI FUCHS, SGT SARAH DECKERT, SCPO DERRICK DAVENPORT, SFC MOTAVIA ALSTON, CHEF MIKE MATARAZZO (COACH / ADVISOR), SSG DAVID MARCELLI, FS2 JASON ROHRS, CW3 CHARLES TALLEY. PFC SAMANTHA POE, AND SFC FLO NEVINS

6 GOLD MEDALS

6 SILVER MEDALS

Gold in Hot Kitchen and Cold Buffet

2016

TEAM PICTURE- FROM LEFT TO RIGHT

CW3 JESSE D. WARD (TEAM MANAGER), SFC GUY WINKS, SGT JOSEPH HALE, SSG JUSTIN GONZALEZ, SPC SANDRA QUINONES, SGT JOIN DENSHAM, SSG LAGENA BOGGS, SSG KEVIN ARWOO, SSG SARAH DECKERT, SPC SYMONE HARDEN, MCPO DERRICK DAVENPORT (TEAM CAPTAIN), SGT ERICA LARSEN, CPO MATTHIEW SUSIENKA, SSG MARK SUSA

4 GOLD MEDALS

5 BRONZE MEDALS

Gold in Hot Kitchen and Silver in Cold Buffet

Lieutenant General John D. McLaughlin

The United States Army Culinary Arts Team dedicated its performance in the 1992 Culinary Olympics to the memory of the late Lieutenant General John D. McLaughlin who died earlier in 1992 and will be remembered as the father of the current Army food service program. Additionally, the two menus served in the hot military cooking competition will be known as the LTG John D. McLaughlin menus.

He enlisted in the United States Army at the age of 16 as a private. At age 18, he became the youngest sergeant in the history of his regiment (64th Coast Artillery Anti-Aircraft Regiment). When he retired as a lieutenant general in July 1974, he was the commanding general of the United States Theater Army support Command, Europe.

During World War II, he graduated from the first Officer Candidate Class of the Quartermaster School at Fort Lee, and served with the 83rd Infantry Division in Europe, rising through the ranks from second lieutenant to lieutenant colonel by the war's end.

After World War II he joined the 82nd Airborne Division, serving first as the division quartermaster and later as assistant chief of staff, G-4.

Subsequent assignments included comptroller, U.S. Military Advisory Group, Greece; chief of training, Quartermaster Corps; G-4, U.S. Military Advisory group, Thailand; chief, Operations Control, Office of the Quartermaster General; staff assistant, Office of the Secretary of Defense; and executive officer (chief of staff) of the Defense Supply Agency (now the Defense Logistics Agency); chief of staff, U.S. Army, Vietnam; director of supply, Office of Deputy Chief of Staff for Logistics on the Army General Staff; assistant chief of staff for logistics (J-4) on the staff of CINPAC (Commander-in-Chief, Pacific), and simultaneously held the positions of the commandant of the U.S. Army Quartermaster School; commander of the U.S. Army Troop Support Agency; commander of Fort Lee and (1971-1973) served as president of the Army's Subsistence Operations Review board, which developed the modern army food service system.

He holds the Distinguished Service Medal with the Oak Leaf Cluster, the Legion of Merit with four Oak Leaf Clusters, the Bronze Star Medal with two Oak Leaf Clusters, the Air Medal and several campaign medals and foreign decorations.

Since retirement from the U.S. Army in 1974, Gen. McLaughlin had been an executive in the food processing industry, serving as president, CEO and chairman of the L.J. Minor Corp. He last served as president of the L.J. Minor International of Solon, Ohio (a Nestle company).

Gen. McLaughlin also served as chairman of the Board of Advisors, Educational Institute, American Culinary Federation; member, Board of Directors, International Foodservice Manufacturers Association; chairman, Military Foodservice Systems Committee, National Research Council, Academy of Sciences; chairman, National Foodservice Education and Training Coordinating Council; member, Board of Trustees, The Culinary Institute of America; member, Regional Board, Sovran Bank, N.A. (Virginia); advisor, United States Culinary (Olympic) 1976, 1980, 1984, 1988 and formerly the current 1992 team; member, Richmond Executive Council, Boy Scouts of America; president, Army Quartermaster Foundation; president, U.S. Culinary (Olympic) Team Foundation.

In 1973, he was awarded the International Foodservice Manufacturers Association's renowned Silver Plate Award for his work in improving Army foodservice. He also received the Quartermaster of the Year Award by the Army, the Logistician of the Year Award by the American Logistics Association, and the Silver Beaver Award, Boy Scouts of America.

In 1981, he received an honorary doctorate in business administration from Johnson and Wales College. In 1982, he was made an honorary member of the National Security Industrial Association. In 1990, he was made a diplomate of the National Restaurant Association. He was the first to be appointed a lifetime honorary member of the American Academy of Chefs and also made a lifetime member of the Order of the Golden Toque. In 1991, McLaughlin was made a Distinguished Member of the Quartermaster Regiment and inducted into the Quartermaster Hall of Fame.

General McLaughlin was very instrumental, along with Lewis Minor and Louis Szmathery, in changing the occupation of a Chef from Domestic to professional level in the US Labor titles.

Lt. Gen. John D. McLaughlin died in Richmond, Virginia, on Saturday, 4 January 1992.

• https://www.youtube.com/watch?v=ovdLQw4EVM0

Team practice

Part 2
Below, Chief Roland Schaeffer, a distinguished ACF Judge, Olympic Competitor, and advisor to many USACAT and teams, prepares and demonstrates mushroom flutes for military personnel.

Team preparing dinner plates during competitions.

Military teams with Coaches and Advisors, and Master Sergeants from the Quartermaster facility.

Various Photos and menus

REGIONAL TEAMS

• History
• Evolution of military teams
• Purpose of military teams' participation
• Introduction of teams
• History of success with achievements, photos, and medals
  • ACF Regional Teams -- ACF Regional Team History
  • The history of the ACF Culinary Regional Team USA signifies a legacy of enhancing America's presence in international cooking competitions. These teams serve as a crucial pathway for chefs aiming to join the prestigious ACF National Culinary Team USA. Regional Teams have been competing since 1988.
  • 1988 Breakthrough The establishment of distinct regional teams began with the New England Culinary Team in 1988, demonstrating that American chefs could compete globally without necessarily being part of the national team.
  • - In October 1988, the American Culinary Federation dispatched several notable regional teams to participate in the International Culinary Olympics (IKA) in Frankfurt, Germany. These teams competed against 122 other regional squads from across the globe.
  • The ACF New England Culinary Team: This historic team achieved remarkable success, emerging as the number-one ranked regional team in the world during the 1988 event. They collectively earned 21 medals (18 gold, 2 silver, and 1 bronze), with each team member bringing home a gold medal. The distinguished core team comprised five chefs: Joe Faria, Michael Beriau, Charles Carroll, Paul Sorgule, and Walter Zuromski.
  • - The Team Disney Regional Team (Walt Disney World): Competing as an ACF-sanctioned regional team, they garnered 13 gold and 2 silver medals. The team members included Johnny Rivers, Rolf Gosswiler, Reimund Pitz, Cheryl Smith, and Keith Keogh.
  • Since 1992, ACF has supported 4 regional teams from their respective regions. Also, many Teams compete in this category, including the Michigan team, the Big Apple Team, and others. The regional teams act as a "farm system" for the National Team
  • ACF discontinued the 4 regional team Concept in 2000, mostly due to funding, but continued the 1 regional team concept till 2016. In 2020, Michael Ty sponsored a "regional team" managed by Chef Raimund Hofmeister, which did very well, garnering first place in the regional category concept.
• Pipeline Foundation: Following this success, official ACF regional teams became a permanent fixture, designed to give select regional chefs international exposure and a direct pathway to train alongside the National Team. [1]
• International Stage: Regional teams primarily prepare for and compete at the IKA/Culinary Olympics (held every four years in Germany), where they test skills in high-pressure, multi-day cold food and hot food segments. [1, 2]

1992 Regional teams

Northeast -- Noel Cullen, Charles Carroll, James Griffin, James Perko, Thomas Vaccaro

Southeast -- Ken Wade, Aidan Murphy, Darryl Evans, Joe McKenna, Henry Piotrowski, Raymond Swett

Central Region -- John Coletta, James Hanzyeski, Richard Burr, George Feenely, Dudley McMahon, Eric Neri

West -- Walter Leible, Mail Parker, Larry Banares, John Hui, Michael DeMaria, Brad Toles

1996 Regional Teams need team names

Southeast

2000 Regional teams

Manager Charles Carroll

Team members -- James Connolly, Mickey Beriau, George Castaneda, Robert Philips

2004 Regional Team 3 Gold medals

Scott Fetty, Heather Hurlbert, Jamie Keating, Craig Paetersen, Kevin Zink,

Charles Carroll, Manager, Fritz Grischner, Chris Northnore, Advisors

2008 regional Teams

In 2008, the ACF sponsored a regional team, and that same year, the AAC sponsored a Team

Charles Carroll, Team Manager

Regional Melissa Root, Joe Leonardi, Timothy Prefontaine, Michael Mattarazzo, Drew Garms,

AAC Team Jill Bosich, Manager, Christopher Desens, Daryl Shular, Scott Fetty, Randy Torres, Loan Co, and John Hui Pastry coach

2012

Regional team

Manager Steve Jilleba, Coach Jochim Bucknner

Captain John Reed, Brian Campbell, Shawn Culp, Adam Heath, Andresi Priosi

In 2016, regional team budgetary concerns and other factors limited the regional team's participation

Teams from the Big Apple Chapter, Michigan, and California participated, winning Gold and Silver medals.

2020 Regional team sponsored by Michael Ty

Raimund Hofmeister, manager

Rob Marrilla, Captain, Stephen Bush, Joe Peroney, Eric Yaeger, Susan Notter, Pastry, Carla Skornik, Sous Chef, Liam McCall, apprentice.

Youth Teams June 14

• History
• Evolution of youth and apprentice teams
• Purpose of teams' participation
• Introduction of teams
• History of success with achievements, photos, and medals

ACF History of Youth Culinary Teams

The history of youth culinary teams within the American Culinary Federation (ACF) is divided into two distinct tracks: domestic collegiate student championships and the elite international youth team that represents the United States on the global stage. Both platforms have served as critical pipelines for training the nation's premier professional culinary talent. [1, 2, 3]

ACF has used two distinct methods for Youth team participation

History: ACF Culinary Youth Team USA [1]

To give young American chefs a chance to test their skills globally, the ACF established ACF Culinary Youth Team USA to compete in the quadrennial IKA/Culinary Olympics and the Culinary World Cup. [1, 2, 3]

• 1998--Present Medal Legacy: Since 1998, across all combined divisions of ACF Culinary Team USA (including National, Regional, Pastry, and Youth/Student), the U.S. has captured 33 gold and 12 silver medals on the global stage.
• 2008 (The Breakthrough Year): At the IKA/Culinary Olympics in Erfurt, Germany, the U.S. Youth Team won a highly coveted Gold Medal in the Cold-Food Competition on the opening day. They went on to secure 4th place overall in the global youth category.
• 2016 (Silver Distinctions): Led by team captain Jesus Olmedo, the 2016 Youth Team took home two historic silver medals at the IKA competition in Germany.
• 2025 (Singapore Grand Prix): Competing under the name Jones Dairy Farm Team USA, the youth contingent earned Second Place overall and won "Best Menu of the Competition" at the Junior Grand Prix in Singapore against 15 international teams. [1, 2, 3, 4, 5]

The Path Forward

The youth team operates on a quadrennial cycle to match the global competition schedule. A nine-member squad was selected to make up the ACF Culinary Youth Team USA. Under management, they are actively training for the 2026 Culinary World Cup in Luxembourg and the 2028 IKA Culinary Olympics in Stuttgart, Germany. [1, 2, 3]

Youth and Apprentices 1992 -1998

The 1992 ACF National Team and the 4 regional Teams used apprentices, mostly young men and women chefs, from accredited culinary schools and team members' facilities.

Under the direction of the manager, Keith Keogh, the Teams apprentices were given increasing responsibilities and acted professionally; as a result, many apprentices became team members in subsequent competitions.

ACF and National team managers have selected the youth teams using different scenarios. During the period between 1996 and 2024, teams were selected from the winning youth team from the ACF competition, individual members selected through various means -try-outs, past performances, and team manager selections.

Team (Apprentices) 1992 Gold medal

Team Coach and Advisor
Roland Schaeffer

Wiley Bates III, captain
Patrick Colley
Douglas faber
Martin Firestone

Team 1996

Team 2000

Team Coach

Team 2004 ACF Delaware Valley (Philadelphia) Chefs Association

GOLD (Hot) Bronze (cold) 6th place overall

Team Coach and Advisorsbr /> Steve Jilleba
Tom Macrina
Members
Scott Campbell
Chad Durkin
Kin Lex
Krystal weaver
Lou Vacco

Team 2008

St Louis Chapetr Gold Hot and Gold/Silver Cold

Manager and Coach Steve Jilleba
Members Mike Palazzola
John Gelineau
Wayne Sive
Mike Bush
Kevin Taylor
Coaches Paul Kampff, Kevin Storm, and Adian Murphy

2012

ACF Culinary Youth Team USA members, students at Oregon Coast Culinary Institute, Coos Bay, Oregon

Randy Torres and Alex Darvishi Coaches and Advisors

• Edalyn Garcia, team captain, of Coos Bay; ACF Bay Area Chefs Association of Oregon
• Laura Chandler of Bandon, Ore.; ACF Bay Area Chefs Association of Oregon
• Maddie Cutts of Coos Bay; ACF Bay Area Chefs Association of Oregon
• Reilly Meehan of Soquel, Calif.; ACF national member
• Alfonso Mendoza of Coos Bay; ACF Bay Area Chefs Association of Oregon
• Krista Nakamura of Maple Valley, Wash.; ACF Washington State Chefs Association

2016

Team Manager and Coaches Stafford DeCambra and Shawn Culp

• Jesus Olmedo (Youth Team Captain) -- Chef de tournant, The Country Club, Chestnut Hill, Mass.
• Megan Bamford -- Pastry cook, Farmington Country Club, Charlottesville, Va.
• Tracy Morris -- Pastry cook, Chevy Chase Club, Chevy Chase, Md.
• Marco Olivares -- Executive Sous Chef, El Paso Country Club, El Paso, Texas
• Lydia Ross, CSC -- Demi chef, Chevy Chase Club, Chevy Chase, Md. [1]

2020, representing Johnson County Community College, Overland Park, Kansas

Junior Team USA 2020

Torian Jenkins -- Captain, Elijah Luck , Melissa Dodd , Madison Woods, Emily Moreno, Ryan Mitchell, Keaton Farmer

Edward Adel, C.E.C., Junior culinary team coach

Louis Perrotte -- Junior team advisor

Youth Team USA
Cuisine of Americas Pacific coast

Three course program 60 menus

Alaskan Black Cod
with chorizo Dill crumble
Sautéed leeks Riesling cream sauce, Shell fish liquor

Cold water shrimp terrine with saffron, chives and fennel

Ceviche of Black Cod with California citrus and capers

trout roe with truffle and chive, compressed tomatoes and cucumber

Shaved fennel and tender greens salad, pear vinaigrette

Duet of Duroc Pork
Tenderloin with seasonal mushrooms
Spiced quinoa crunch
Sweet corn puree
Broccolini two ways with Rutabaga
Glazed Butternut squash

Cheeks braised with California olives, dark cherries, and fresh herbs
Maple glazed sweet potato
Sautéed Savoy cabbage with cured belly and shallots

California Navel Orange Mousse

Orange Marmalade, chocolate crunch
Warm Pastry with lemon curd
Carrot honey and Vanilla ice cream swirl on vanilla scented pineapple
Blood orange sauce encapsulated in chocolate
Cranberry tuile

Singapore 2025

• Youth Team USA - Cuisine of America’s Atlantic Coast

Youth team 2024

Representing Asheville Buncombe Tech - Team members Rowan Armstrong, Kat Douvres, Kiah Jackson, Martin Deyman (captain) and Joshua Jimison. Coaches are Chef Instructors Michelle Bailey and Stephen Hert

Singapore 2025

Youth Team 2028 --

Joseph Fisher

Tessa E. Glass

Lily E. Goossen

Michael S. Hindley

Jacklyn Kirchberger

Alayna Landis

Evi Mathis

Mariela Romero-Vásquez, CC

Congratulations and Good luck to Team of 2028 and beyond

The Team representing the ACF for the next four years has been selected and will represent the USA and ACF in Luxembourg and Stuttgart. Chef Turcotte and Neace have selected a group of talented Chefs who will be part of an evolving team. The Team travels and practices with the Youth Team, who can position itself as future National Team members.

Practices are held at different venues, including Cincinnati, the Culinary Institute of Baker College, Port Huron, Columbus State, and Monroe College. What is also unique about the Team is that they have purchased a Trailer, complete with an ACF logo, which they use to transport equipment to different practice sites, with the equipment owned and supplied to our teams through sponsorship.

Team USA

Coaches and Advisors

David Turcotte, CEC, AAC
Team Manager

Alan Neace, CEC, AAC
Assistant Manager

Raimund Hofmeister, CMC, AAC
Advisor

Derek Spendlove, CEC, CCA
Advisor

Dr. Frank Costantino, CEC, CCA, CCE, CEPC, AAC
Youth Team, Team Manager

CW4 Karlatta D. Merriweather
Military Team Manager

Team Members

Dave Blackburn

Jake Costantino, CCC

Shannon Catalde

Chase Grove

Danielle Hughes

Lionel Hughes, CEC

Paul Jensen II, CEC, CCA, AAC

Anthony Jung, CEC

Michael Lamping, CEC

Jared Masters

Chad Schoonveld, CEC

Austin R. Scoles, CEPC

Yudel Torres, CEC, CEPC

Maxwell Smith

Partnerships

Sponsors

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