American Culinary Federation (ACF) Culinary National Team USA finished among the top 10 nations, with an overall ranking of seventh in the world at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, or “Culinary Olympics,” Oct. 19 to 22 in Erfurt, Germany.

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
To help the team cover its expenses at the "Culinary Olympics," the ACF Pittsburgh Chapter announced Nov. 6 that it would a make a donation of $10,000.
The Manitowoc Co. Inc. announced the completion of its acquisition of Enodis plc, a global leader in the design and manufacture of innovative equipment for the commercial foodservice industry. The $0.7 billion acquisition will establish Manitowoc among the world’s top manufacturers of commercial foodservice equipment.

The successful integration of the Manitowoc and Enodis foodservice businesses will create a dynamic platform for global growth. With capabilities that span refrigeration, ice-making, cooking, food prep and beverage-dispensing technologies, Manitowoc will be able to equip entire commercial kitchens and serve the world’s growing demand for food prepared away from home.
Four Star Restaurant Marketing Cookbook—Recipes for Restaurateurs (2008, Duke Marketing Publishing), written by restaurant industry marketing expert Linda Duke, announced the California Restaurant Association (CRA) will offer the book in its online bookstore. A percentage of proceeds will be donated to the CRA Educational Foundation. CRA members can purchase the book for $89 and non members $99 online under "Products + Training" in the online bookstore.

Four Star Restaurant Marketing Cookbook—Recipes for Restaurateurs provides restaurant owners and operators with proven marketing tactics in a reader-friendly format with more than 250 photos and real restaurant case studies. This recipe-format cookbook includes 100 field-tested tips, tools and tactics of successful marketing recipes, ingredients needed and directions with a tactical guide to generate trial of new guests, build frequency and loyalty of existing guests, increase awareness, check averages and sales for any restaurant.
The National Seasoning Manufacturers Association (NSMA) has named Tim Sonntag as president for a two-year term. He is the vice president of quality and technical services for Wixon Inc.

Sonntag was appointed to the position at the 2008 NSMA Annual Meeting held during the Institute of Food Technologists Annual Meeting & Food Expo in New Orleans on July 1. The NSMA seeks to promote and continue scientific study in the food seasonings industry and improve relations between the industry, related associations, and U.S. food regulatory agencies.

Sonntag has been employed by Wixon for more than 22 years. In his role, he is responsible for Wixon’s quality, sanitation, food safety, and regulatory compliance functions. Sonntag is also chairperson of the American Spice Trade Association's Government Relations committee, a member of the American Society for Quality, and a member of the Institute of Food Technologists. He received his Bachelor of Science degree in food chemistry from the University of Wisconsin and his Master of Business Administration degree in management from the University of Wisconsin–Whitewater.