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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 for a while to watch.Plating went very well, and Greg’s plates look outstanding. I was able to be a “fly on the wall” and watch and learn while Chef Skibinski, Chef Neace, and Chef Potter sliced, dipped, and plated the items. This is valuable experience and knowledge since participating in the International Culinary Olympics has ignited a spark in me – I want to compete now. I feel like I’ve got a head-start on my learning from watching these seasoned professionals go through the entire process.

Chef Stephane Thierry from the Radisson Hecla Oasis Resort in Manitoba Canada was our work-room-mate. He stopped by this evening and we had a great discussion, trading tips and techniques. Chef Stephane is a really nice, even-tempered individual and is extremely knowledgeable about the pastry kitchen. I hope we get to see him again in future competitions.

We have to pack the car at 4:30am to make the drive to Erfurt. It’s 2:42am now, and I am heading to bed for a couple-two-three hours of sleep since I have to drive. Most everything is done, and when I left them, the rest of the team was finishing putting aspic on Greg’s dishes. I feel like we’re ready for tomorrow, which will be another whirl-wind day – arrive at the convention center by 5:00am or so, set up Chef Skibinski’s plates, then leave to drive back to the hotel for a few hours shut-eye before Greg & I go back to the convention center to attend the awards ceremony and clean up. The rest of the team will stay in Gotha to begin organizing and packing our equipment to ship back to Cincinnati.

On a personal note, I have not been so tired and so exhilarated at once in a long, long time. I drag myself to bed for a few minutes (or hours) of sleep because my body simply cannot continue (I fell asleep at the hotel bar while waiting for beverages for the team!) and I lay in bed reviewing the events of the day and the to-do lists for the next time I get up. All the team members are feeling this way – Chef Rick Potter said, “even my toenails hurt”. Our spirit and enthusiasm remain high even though our energy is a bit subdued. I am pleased at how I’m holding up… My feet are killing me and my back hurts, but overall, I’m where I should be physically for the amount and type of work I’ve been doing.

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 able to make the trip easily.

The convention center at Erfurt was packed – literally full to the brim – with culinary-related presentations, booths, chefs, and the foodie public. The International Culinary Olympics is the largest event of its kind in the world. Despite being weary, it was invigorating to be among so many food professionals! Seeing the work of other competitors was enlightening and awe-inspiring. I’ve added a bunch of photos of their work to the gallery (note: photos of our entries are not up yet, and captions for everything are coming soon) for your review.

We wandered, mouths agape at the spectacle, through three giant halls full of vendors verifying the location of our table and looking for a few elusive pieces to complete our presentation – a ladle & a couple specific cookie-cutters. We found the cutters we were missing and were able to negotiate with the vendor, who agreed to let us pay him the few Euros that we were short when we return tomorrow. Brian and I also took a few minutes to admire the work of the competitors who had presented their platters that day before jumping in the van and heading back to the preparation room.

When we got back to the hotel, it was time to get Chef Neace’s presentation together, so while Brian worked on menus and various display elements, I worked with the chefs in the kitchen while they sliced items, dipped them into aspic, and prepared the layout of the platters and plates. This process took several hours as each individual item that appears on the plate or platter is meticulously placed with tweezers.

We worked through the night and left the hotel around 5:00am to drive to Erfurt. I was very nervous driving because the meticulously-plated items were resting on the floor of the van, so it was imperative to drive very smoothly. Happily, we made it to the convention center without incident and got our materials set up with time to spare. Everyone was extremely relieved to have this, the first day of our competition, safely delivered to the convention center.

Then, it was all over except for the waiting. We drove back to Gotha for a few hours of sleep (it is disorienting to sleep from 8am until 2pm!). At 3:00pm, Alan and I drove back to Erfurt to attend the awards ceremony and tear down our presentation.