May The Stars Light Your Way
Everything is done… We had a final fund raiser last night at Midwest Culinary Institute with “action stations†dotted around the Summit Dining Room. (The dish I prepared was a fork-tender tornedeau of beef on a crouton with a rich mushroom demi-glace and topped with…
After flying directly from Cincinnati to Frankfurt overnight (with only a few uncomfortable hours for most of the team, and no sleep for other members), we were able to get (quickly!) through customs and security to retrieve our bags and pick up our rental car.…
Our photo repository is here! The gallery contains a raw feed of our photos – they may be blurry, oriented incorrectly, and not have captions — all of this will be resolved as time permits. Please note that if you wish to leave comments for…
Today, Brian and I set out to the convention center where the events of the International Culinary Olympics are being held, in Erfurt, which is about 30 minutes away from our preparation room in Gotha. Using the GPS (thank goodness for the GPS!), we were…
Chef Alan Neace, Sr. won a bronze medal in the International Culinary Olympics! Congratulations, Chef Neace! Chef Neace says, “Everything I’ve learned since I started competing in 1991 – and everything I’ve learned by competing in 2008 at the International Culinary Olympics – comes back…
Yesterday, we worked during the day and into the evening with Chef Greg Skibinski as he prepared his Category B entry. According to Chef Skibinski, we’re in really good shape with most of the preparation finished for his presentation, which gets judged on Wednesday. Today,…
Tonight at the hotel, we had an interesting dinner of pork, pineapple, peaches, and cheese on toast served with french fries. Afterward, we worked to get Chef Greg Skibinski’s Category B presentation done and ready to go. Chef Thomas, of the hotel’s restaurant, stopped by…