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United States Brings Home the Gold!
US Wins More Medals Than Any Country Competing in the Culinary Olympics

September, 1996 The United States won more medals than any other participating country this September in the world's most prestigious culinary competition - the Internationale Kochkunst Ausstellung (IKA) or Culinary "Olympics." National, regional, apprentice, and armed forces teams and individual chefs all representing the United States received a total of fifty-eight medals, including twelve gold medals. Thirty countries participated in the event, which ended September 13 with an awards ceremony.

Team USA National, the official team representing the United States won two gold and two silver medals. The medals were won in both hot food and cold buffet categories, and included such diverse regional American dishes as Tequila-cured octopus terrine achiote, roast tenderloin of Colorado High Plains bison, Florida Meyer lemon roulade and Savannah, Georgia peachtree lane. Team National ranked fifth overall; Switzerland took first-place honors in the competition.

The best chefs and culinary students from across the country make up Team USA National, Team USA Central, Team USA Southeast, Team USA West, Competition Apprentice Team USA, Apprentice Team USA, and the United States Army Culinary Arts Team. These teams compete against their peers for medals and the opportunity to increase awareness of American cuisine throughout the world.

TEAM USA NATIONAL

Keith Coughenour, CC (Team Captain)
Executive Chef, Duquesne Club, Pittsburgh, Pennsylvania

Lawrence McFadden, CWC
Executive Chef, River Club, Jacksonville, Florida

William Wolf
Executive Chef, Interlachen Country Club, Winter Park, Florida

Daniel Dumont
Chef-owner, Purple Urchin, Hampton Beach, New Hampshire

Robert Mancuso, CC (Alternate)
Executive Chef, June Creek Grill, Edwards, Colorado

Christian Clayton (Pastry Chef)
Executive Pastry Chef, Broadmoor Hotel, Colorado Springs, Colorado

TEAM USA CENTRAL

Derin Moore, CWC
Executive Chef, Bay Harbor Resort, Bay Harbor, Michigan

Brian Sode, CEC
Executive Chef, Chiquita Brands International, Cincinnati, Ohio

Michael Dory, CPC (Pastry Chef)
Assistant Pastry Chef, Trump Plaza, Atlantic City, New Jersey

Jim McCallister, CEC
Executive Chef, Milliken and Company, Spartanburg, South Carolina

TEAM USA SOUTHEAST

Darryl Evans, CWC (Team Coordinator)
Executive Chef, Grand Hotel Atlanta, Atlanta, Georgia

Matthew Bronski, CCC
Executive Sous Chef, Sterling Inn, Sterling Heights, Michigan

Michael Bersell, CEC
Sous Chef, Caribbean Beach Resort, Lake Buena Vista, Florida

Scott O'Farrell
Executive Chef, The Village Club, Bloomfield Hills, Michigan

Mark Lombardini
Sous Chef, The Greenbrier, White Sulphur Springs, West Virginia

TEAM USA WEST

Larry Banares, CEC (Team Coordinator)
Executive Chef, Kona Kai Continental Plaza, San Diego, California

Rustin Newton
Executive Chef, Rosa's Restaurant, Ontario, Canada

Jill Bosich
Executive Chef, Summer House Inn, La Jolla, California

David Harris, CWPC (Pastry Chef)
Executive Pastry Chef, John Folse and Company, Gonzales, Louisiana

Tracy Burhop
Executive Chef, Westmoore Country Club, Brookfield, Wisconsin

COMPETITION APPRENTICE TEAM USA

Tim Travis (Team Captain)
Columbus State Community College, Columbus, Ohio

Christian Freeman
El Centro College, Dallas, Texas

Bradley Owens, CC
Johnson County Community College, Overland Park, Kansas

Lon Symensma
Scott Community College, Davenport, Iowa

Jason Jozokos (Alternate)
New Hampshire College Culinary Institute, Hooksett, New Hampshire

TEAM USA MANAGEMENT

Keith Keogh, CEC, AAC, Team Manager
President / Chief Operating Officer, California Culinary Academy, San
Francisco, California

Roland Schaeffer, CEC, AAC, Apprentice Coach
Senior Experimental Chef, Heinz USA, Pittsburgh, Pennsylvania

Don Reynolds, Design Consultant
Owner, The Tree House Studio, Sanford, Florida

Jim Alexander, CEC
Executive Chef, Myers Park Country Club, Charlotte, North Carolina

Results of the Culinary Olympics Berlin 1996
Press Release on IKA 2000 at Erfurt


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