1. Sign In Create Account ACF e-Store Cart
Select Language ▼ ▼
ABOUT ACF MEMBERSHIP EDUCATION CERTIFY EVENTS PARTNERSHIPS RESOURCES JOBS
About ACF
Who We Are
What We Offer
Meet Us
Media Room
Publications
Press Releases
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2001-06
Photo Gallery
Feature Stories
Media Coverage
Chefpertise Guide
Media Inquiries
Elections
Publications
The Culinary Insider
Home » About ACF » Media Room » Press Releases » 2001-06
Press Release
Let the Games Begin!
Nation’s Best Chefs Selected to Compete in IKA (“International Culinary Olympics”)
Chicago, May 21, 2002—Fourteen of America’s top chefs turned mystery baskets of fresh ingredients into
culinary gold as they vied for a spot on the American Culinary Federation’s (ACF) Culinary Team USA, which
will represent the United States at the Internationale Kochkunst Ausstellung (IKA, commonly referred to as
the “International Culinary Olympics”) in Germany in 2004. Today, ACF announced the nine winners whose
performance at the 2002 National Restaurant Association Restaurant Hotel-Motel Show in Chicago earned
them a coveted position on Team USA 2004.
Edward G. Leonard, certified master chef (CMC), president of ACF and manager of Team USA 2004, said that
this year’s competition was one of the best, and that Americans have reason to be proud of their team.
“Exceptional chefs from every region of the country competed for this high honor. Not only were they all
well-qualified, but each of them also wanted to represent the U.S. as a matter of national pride,” said Chef
Leonard. “With so much talent, it was tough to narrow the field of finalists. In the end, we chose nine chefs
who demonstrated an extraordinary level of skill, imagination and integrity that will serve the U.S. well in the
2004 ‘International Culinary Olympics.’”
Members of ACF Culinary Team USA 2004 are as follows.
National Team USA includes:
Joachim Buchner, CMC, Silver Spring, Md.
Richard Rosendale, CC, White Sulphur Springs, W. Va.
Daniel Scannell, CEC, Mendon, N.Y.
Russell Scott, CMC, Tivoli, N.Y.
Darrin Aoyama, Pearland, Texas, pastry chef
Regional Team USA includes:
Scott Fetty, Pittsburgh, Pa.
Craig Peterson, Birmingham, Ala.
Kevin Zink, CCC, Pearland, Texas
Patricia Nash, Ocean City, N.J., pastry chef
Jamie Keating, CCC, LaGrange, Ga., was chosen as the team alternate. James Decker, CEC, Columbus, Ohio,
was chosen national sous chef and Diane Dougherty, CCC, Fairway, Kan. was selected regional sous chef.
According to Chef Leonard, the road to the final competition wasn’t easy. Chef hopefuls had to compete in
rigorous regional and national competitions. Of 70 applicants for Team USA 2004, only 40 were invited to
compete regionally. From there, 14 finalists were chosen to compete for one of nine spots on Team USA
2004 during the three-day culinary competition in Chicago. The competition marked the culmination of an
eight-month selection process.
Team USA 2004 finalists had to prepare dishes using ingredients from a mystery basket. Savory food
finalists were asked to prepare three courses of 10 portions each in three-and-a-half hours, while pastry
finalists prepared three plated desserts of 10 portions each in three hours. Entries were judged for taste,
presentation, and creativity.
Under Chef Leonard’s direction, 2004 ACF USA Culinary Team will compete in a variety of national and
international competitions over the next two years to perfect their ability to work as a team before heading
to the Internationale Kochkunst Ausstellung or “International Culinary Olympics” in Erfurt, Germany, in
2004.