Coos Bay, OR. – The American Culinary Federation (ACF) congratulated the Culinary Team USA on their stellar performance at the 23rd annual Internationale Kochkunst Ausstellung (IKA) International Culinary Exhibition, commonly known as the "culinary Olympics," Oct. 5-10, in Erfurt, Germany. More than 1,500 chefs representing 54 countries participated in the team and individual competitions. All ACF Culinary Team USA teams–national, military, regional and youth–finished in the top 10, with a medal count of two gold and five silver.
The ACF regional and youth teams USA encountered a couple of bumps at the IKA, from the regional team's cold-food display table arriving in Germany damaged to customs losing the youth team's vegetable shipment, but they prevailed. The ACF Regional Team USA won a silver in cold food and placed fourth. ACF Youth Team USA won a silver in cold food and gold in hot food, with a fifth-place overall finish.
The teams went right from competing in hot food to working on their cold-food displays due Oct. 9th, at 7 a.m. The national and youth teams made the drive from Eisenach to Erfurt at 3 a.m. through the valley on that same challenging road that the regional team had encountered with their cold food on Oct. 6th. This time the ride to Erfurt did not go as smoothly as it did for the regional team. Several of the youth team's pieces broke en route. Fortunately, the youth team had the necessary supplies on hand and was able to fix the pieces on-site. Despite the stress, both teams remained focused while setting their tables, and produced amazing cold-food presentations they felt confident about.
At 7:01 a.m. on Oct 9th, all the teams of ACF Culinary Team USA breathed a sigh of relief. They had given 110 percent, including the regional team, support team and the apprentices who were by the side of the national and youth team to help whenever they could. It was team work at its best.” (Quote from the ACF website: ).
The cold food menu included Roasted Beet Terrine, Horseradish Cream, Apple Walnut Slaw and Walnut Parmesan Crisp, Beet Carpaccio, Cucumber Plank and Gelee, Parmesan Dust, Fried Capers and Balsamic Pearl, Beet Macaroon and Goat Cheese, Ensemble atop a Poached Beet Ring with Citrus Fennel Slaw.
The hot food entrée included: Gently –Poached Halibut, Herbed Salmon Mousseline and Champagne Butter Sauce, Smoke-Scented Salmon atop a Citrus Tomato Jam, Molten Seafood Bisque Croquette, Savory Corn Pudding, Accompaniments of Ginger and Butter-Poached Butternut Squash, Chanterelle Mushrooms and Braised Kale.
All seafood used by ACF Youth Team USA was from Oregon.