Ever wonder what it takes to win at the Internationale Kochkunst Austellung (IKA) Culinary Olympics in Germany? Ask Charlotte chef instructor Brian Campbell, who brought back a silver medal from the 2012 Cold Food team competition.
Competing to Become a Better Chef and TeacherLike the Olympics, the IKA requires months of hard work and training. Campbell sees it as a way to keep his skills razor-sharp.
“Competition is an area where you can connect with other chefs and better your craft,” he told the American Culinary Federation (ACF), which sponsored Campbell’s team. “My mantra as an instructor is always improving culinary skills, having a deeper understanding of food and developing professionally.”
Top 10 Finish at the IKAIn addition to their silver medals, Campbell and the members of the ACF’s Regional Team placed 4th out of 47 teams.
All of the ACF’s USA culinary teams finished in the IKA top 10, with a combined medal count of two gold and 5 silver.
Team JWU The ACF regional and national teams counted 4 JWU alums in their ranks: Campbell, John Reed, Joseph Leonardi and Jennifer Kopp.
JWU senior Kate Hopkins “proved herself a true asset to Team USA” by helping the team with everything from fine detail work to clean-up. “And she did it all with a smile,” Campbell notes.
About the IKA Culinary OlympicsHeld every 4 years in Erfurt, Germany, the IKA Culinary Olympics represents the most prestigious culinary competition in the world. More than 1,500 chefs representing 54 countries participated in the team and individual competitions.
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