A C F Members Add To The United States' Total Medal Count At

American Culinary Federation (ACF) members earned five gold medals, four silver medals, five bronze medals and two diplomas during competitions at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, or "culinary Olympics," Monday, Oct. 20 and Tuesday, Oct. 21, in Erfurt, Germany.

While no official ACF Culinary Team USA teams competed today, several ACF members achieved recognition during their individual competitions. The following ACF members represented the United States on the world stage and received a medal or diploma in their respective competitions.

*Results from Oct. 21 individual competitions:

Category A Culinary Art; one cold festive platter, six different hors d'oeuvres, individually prepared
Bronze: Kevin Doherty, CEC, AAC; executive chef, TD Banknorth Garden, Delaware North Companies, Inc., Boston; ACF Epicurean Club of Boston
Gold: Scott O'Farrell, CEC, CEPC; educator, Macomb Culinary Institute/Macomb Community College, Sterling Heights, Mich.; ACF Michigan Chefs de Cuisine Association
Silver: Eric Watson, CCC, CCE; instructor, The International Culinary School At The Art Institute of Phoenix, Phoenix; ACF Chefs Association of Arizona, Inc.

Category D1: Culinary Artistry - cold food: showpieces
Diploma: Robert Childers, CEC; chef instructor, The International Culinary School At The Illinois Institute of Art Chicago; Chicago; ACF Windy City Professional Culinarians Inc.
Bronze: Stafford DeCambra, CEC, CCE, CCA, AAC; corporate executive chef, PCI Gaming Authority, Atmore, Ala.; ACF National Chapter
Bronze: Joseph Orate; chef instructor/department chair, Grossmont Community College, San Diego; ACF Chefs & Culinarians of San Diego

*Results from Oct. 20 individual competitions:

Category A Culinary Art; one cold festive platter, six different hors d'oeuvres, individually prepared
Gold: Timothy Bucci, CEC, CCE, CHE; chef instructor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Silver: Travis Dale, CEC, CCA; executive chef, The Point Lake and Golf Club, Mooresville, N.C.; ACF Inc. Charlotte Chapter

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Silver: James McCallister, CEC, AAC; executive chef, Milliken & Co., Spartanburg, S.C.; ACF Upstate South Carolina Chapter
Bronze: Alan J. Neace, CEC, AAC; culinary instructor, Midwest Culinary Institute at Cincinnati State, Cincinnati; ACF Greater Cincinnati Chapter
Diploma: Rick Ortiz; sous chef, Soldier Field, Delaware North Companies, Chicago; ACF Windy City Professional Culinarians Inc.
Bronze: Philip Sayre, CEC, WCC; chef educator, Scottsdale Culinary Institute, Scottsdale, Ariz.; ACF Chefs Association of Arizona, Inc.
Gold: Brian Sode, CEC; executive chef, The Bear's Club, Jupiter, Fla.; ACF National Chapter

Category B Culinary Art: restaurant platter or dish for two, prepared hot, displayed cold; one menu for one
Silver: Lawrence Matson, CEC, CCE; culinary director, The International Culinary School At The Art Institute of Dallas, Dallas; Texas Chefs Association

Category D1: Culinary Artistry - cold food: showpieces
Gold: Stafford DeCambra, CEC, CCE, CCA, AAC; corporate executive chef, PCI Gaming Authority, Atmore, Ala.; ACF National Chapter
Gold: Hwang June Jan; China Gate Restaurant; Ann Arbor, Mich.; ACF Big Apple Chapter

America's history at IKA
The U.S. team's history at IKA is long and distinguished. When Americans began competing as an official team in 1956 they were clearly the underdogs. However, American cookery soon established itself as world-class cuisine. The 1960 team captured the first world championship honor for the United States, and ACF Culinary Team USA repeated the distinction in 1980, 1984 and 1988 by taking the prestigious hot-food competition all three times a