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