October 5-10 2012, at the culinary Olympics in Erfurt, Germany over 1,500 chefs representing 54 countries came to show their skills in team and individual competitions. Earning the second-highest score, the ACF National Team USA, won a silver medal for their cold food display and a silver in the hot food category.

American cuisine trends and products were reflected in their three-course menu.

The Appetizer

Alaskan black cod, pan seared fillet, crispy belly, smoked cod cannelloni, braised green and chorizo.

The Main Course

Iowa beef, sous vide and seared prime strip loin, crispy béarnaise and pickled tomato, braised beef cheek and potato with truffle mushroom wrap.

The Dessert

Hawaiian chocolate, flavors of mango, strawberry and vanilla, warm pineapple cake, tropical sorbet.

Congratulations Team! ACF Culinary National Team USA members: Team Captain Joseph Leonardi, CEC, of Plainville, Mass., executive chef, Somerset Club, Boston; Associate Professor Timothy Bucci, CEC, CCE, CHE, of Flossmoor, Ill., Joliet Junior College, Joliet, Ill.; Sous Chef Ben Grupe of St. Louis, Old Warson Country Club, St. Louis;Pastry Chef  Jennifer Kopp, CEPC, of North Bethesda, Md., Chevy Chase Club, Md.; Executive Chef Kevin Storm, CEC, CCA, AAC, of Ballwin, Mo., Bellerive Country Club, St. Louis; Sous Chef Eddie Tancredi of The Greenbrier, White Sulphur Springs, W.Va.