The competition is over, and the American Culinary Foundation Youth Team — all from the St. Louis area — placed fourth overall in the “Culinary Olympics,” trailing host-country Germany, Switzerland and Sweden. The team took a gold in hot food and a silver in cold foods. From the wrap-up press release:

The team competed on two separate days. During the cold-food competition, Oct. 20, they prepared show platters, four different kinds, prepared cold, displayed cold; show platters, four different kinds, prepared hot, displayed cold; one cold display platter for eight; and six different hors d’oeuvres. Judges evaluated presentation/innovation, composition, correct professional preparation, and arrangement/serving.

On their second day of competition, Oct. 22, the team competed in two categories: hot kitchen and culinary studio. In the hot kitchen, the team prepared 110 dishes of rib-eye steak two ways. Later that day in the culinary studio, team members showcased their culinary skill as designated members prepared a duck course and dessert in 30 minutes. Teams were evaluated on mise en place and cleanliness preparation, correct professional preparation of food, arrangement and presentation/innovation, and taste.

The team’s culinary studio menu featuring duck included: Oriental-style duck crêpe with carrot-ginger vinaigrette; duck consommé with roasted-garlic royale and profiteroles; proscuitto-wrapped duck breast with seared foie gras, stewed apples, parsnip silk, buttered vegetables and a port-laced duck sauce; potato and onion casserole; white-chocolate panna cotta with pear jelly, cranberry foam, spiced cake, pear sorbet and warm-prune compote.

Team members:
Mike Bush, line cook, Old Warson Country Club, St. Louis
John Gelineau, line cook, Bellerive Country Club, St. Louis
Mike Palazzola, garde manger, Old Warson Country Club, St. Louis
Wayne Sieve, line cook, Racquet Club Ladue, St. Louis
Kevin Taylor, cook, St. Louis Country Club, St. Louis

Congratulations to all of them and to their coaches! In addition to working their regular jobs, the team has been training constantly for about a year now.