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.