Thursday, December 18, 2008

Johnson & Wales teams wins big
at Culinary Olympics

Three chefs and one student from Johnson & Wales University brought home one gold, one silver and two bronze medals from the 22nd International Culinary Arts Competition, referred to in the industry as the Culinary Olympics, which was held from Oct. 19–22 in Erfurt, Germany. The Culinary Olympics, established by the German Chefs Association in 1900, is the largest culinary exhibit in the world and is held every four years similar to the international sporting event. With more than 1,000 chefs, baking and pastry experts from more than 50 countries competing, it is also one of the leading international cooking contests.

Chef Brian Campbell, CEC, CCE, FMP, CCI, associate instructor, College of Culinary Arts, at Johnson & Wales Charlotte Campus, won a gold medal in the cold food competition. His eight-serving platter entry highlighted seafood from both American coasts and included poached lobster tail and cured salmon. He carried the same theme through to the six individual plates he presented, featuring unique twists on regional favorites: foie grad and confit terrine (Northeast); poached rabbit loin (Midwest); goat cheese and eggplant timbale (Southwest); cured pork tenderloin (Southeast); salmon gravlox sampler (Northwest), and Alaskan Halibut (Pacific).

Chef Robert W. Zielinski, CEPC, associate instructor, International Baking & Pastry Institute at the College Culinary Arts, Providence Campus earned a silver medal in the pastry category for his salt dough piece entitled "Autumn Garden Harvest." Daniel Schöfisch, culinary arts student, senior and culinary events teaching assistant, College of Culinary Arts, Providence Campus, received a silver medal for his cold food entry, which focused on sustainability and featured selections from the lake and sea including a mosaic of poached turbot and smoked Scottish salmon. Chef Frank Terranova, MCFE, associate instructor, College of Culinary Arts, Providence Campus, captured a bronze medal for his cold food presentation, which included a cold festive platter of, among other things, mahi mahi and Coho salmon sea bass.

The award-winning Johnson & Wales University's 2008 Culinary Olympics team was sponsored by the Vollrath Co., a manufacturer of quality smallwares and equipment for the foodservice industry.

(Pictured, l to r): Charles Reid, Brian Campbell, Frank Terranova, Rainer Hainerwadel, Daniel Schöfisch, Robert Zielinski, John Maieli and Marc Hienerwadel. (Photo courtesy of TBZ Koch)