The team earned two gold medals and one silver medal in cold food and a gold medal in hot food. Of the 32 national teams that competed, the first three overall rankings were as follows: Norway, first; Germany, second; and Sweden, third.
In the cold-food category, the team earned: gold in Category A Culinary Art—show platters, one festive cold display platter for eight, and six different hors d’oeuvres; and Category C Patisserie—one showpiece, one platter and four different exclusive desserts on plates. They also earned silver in Category B Culinary Art—one vegetarian platter as a main course for four, one three-course menu for one, and four different main courses, prepared hot and displayed cold.
During the team’s second day of competition, Oct. 22, in hot food, the team earned a gold medal. Chefs cooked in an open-to-view kitchen. Next to the hot-food kitchens was the Restaurant of Nations, a public restaurant set up daily to serve the menus of the national teams competing that day. Teams prepared 110 menus reflecting their nation’s cuisine. Menus included hot appetizers, using fish or poultry, main courses and desserts. Judges evaluated mise en place and cleanliness preparation, correct professional preparation, arrangement and presentation/innovation, and taste.
ACF Culinary National Team USA members:
- Edward Leonard, CMC, American Academy of Chefs (AAC), ACF Culinary Team USA manager and executive chef, Westchester Country Club, Rye, N.Y
- Richard Rosendale, certified executive chef (CEC), ACF Culinary National Team USA captain, executive chef/owner, Rosendales, Columbus, Ohio
- Joachim Buchner, CMC, executive chef, Chevy Chase Club, Chevy Chase, Md.
- Jamie Keating, certified chef de cuisine (CCC), chef/owner, Gourmet Events and the RiverMill Event Center, Columbus, Ga.
- Melissa K. Root, consulting pastry chef, Westchester Country Club, Rye, N.Y
- Daniel Scannell, CMC, of Miami, executive chef, La Gorce Country Club, Miami