See a video documenting the preparation of the three chefs and one student from JWU as they embark on their journey to the 22nd IKA Culinary Olympics in Germany. This preparation paid off when the JWU team brought home a gold medal, two silver medals and a bronze medal at the prestigious event.
Chef Brian Campbell, CEC, CCE, FMP, CCI, associate instructor, College of Culinary Arts, Charlotte Campus brought home a gold medal in the cold food competition. His platter entry, which was to serve eight, highlighted seafood from both American coasts and included Poached Lobster Tail and Cured Salmon. Chef Robert W. Zielinski, CEPC, associate instructor, International Baking & Pastry Institute at the College Culinary Arts, Providence Campus earned a silver medal for his fall-themed salt dough piece in the pastry category. Daniel Schöfisch, senior and culinary events teaching assistant, College of Culinary Arts, Providence Campus received a silver medal for his entry in the cold food event. Chef Frank Terranova, MCFE, associate instructor, College of Culinary Arts, Providence Campus captured a bronze medal for his entry in the cold food competition. His presentation included a cold festive platter for eight which featured Poached Mahi Mahi and Sockeye Salmon with Dill and Saffron Mousse wrapped in a Tomato Herb Gelee.
Supporting the team of chefs was apprentice, Charles Reid, a graduate student in the Alan Shawn Feinstein Graduate School, Providence Campus. A recent graduate of the Charlotte Campus, Reid is pursuing an M.B.A. in Global Business Leadership with a concentration in Organizational Leadership. Team managers were Chef Rainer Hienerwadel, chair culinary baccalaureate program, College of Culinary Arts, Providence Campus and Chef Christof Wagner, director of culinary operations, College of Culinary Arts, North Miami Campus.