Six chefs from different Czech Republic restaurants worked together as Team Czech Republic to present their menu in an international competition against 11 other countries for top honors this year at the American Culinary Classic at the 2007 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 19-22. Culinary Team Czech Republic presented its menu which may be found in Caribbean restaurants.
Team menus were required to meet stringent chef guidelines, including a well-balanced main course with colors that harmonize and dishes that show practical application. Teams were given five hours of preparation time, and were comprised of six members: 4 chefs, 1 pastry chef and one team manager/captain.
Event planners can generate great ideas for their own programs from this internationally-themed menu.
CZECH REPUBLIC MENU:
Roasted Salmon in Crispy Dough with Salmon Mousse & Tomato Jelly
Ravioli Stuffed with Ricotta & Green Baby Asparagus
Veal Juice Reduction with Olive Aroma, Butter Sauce with Crispy Spring Sprout
Veal Saddle in Dried Ham on Roasted Vegetable with Albufera Sauce
Small Green Peas in Potato Purée
Sweet Fennel-Onion Tartlet on Glazed Veal Sweetbreads
Pistachio Brownies with Chocolate Mousse, Linz Wafer & Caramel Spiral
Black Currant Jelly on Wine Reduction with a Vanilla & Raspberry Coulis
Yogurt Ice Cream
Hot Competition Ranking: 9th Place
Overall Competition Ranking: 7nd Place
Teams included: Bahamas, Canada, Czech Republic, Germany, Great Britain, Italy, New Zealand, Norway, Switzerland, Turkey, USA and Wales.
For the American Culinary Classic, international teams of chefs used their collaborative creativity to dazzle attendees and judges with innovative techniques, ingredients and presentations.
The American Culinary Classic is owned and produced by the National Restaurant Association in cooperation with the American Culinary Federation, and sanctioned by the World Association of Cooks Societies (WACS). The teams' creations were reviewed by a panel of international WACS approved judges specially selected for The American Culinary Classic. The competition is open to national culinary teams in countries recognized by WACS.