Six chefs from restaurants in Germany worked together as Team Germany to present their classic 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 Gemany presented its menu which may be found in German 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.
Monkfish Fillet Fried with Sweet Potatoes on Couscous
Marinated Salmon with Cucumber Jelly, Tomato Confit
Avocado Salad, Crustacean Sauce & Coffee Froth
Filet Roulade with Asparagus
Baked Veal Tail with Polenta
Warm Aspic of Veal Tongue with Leeks
Apple & Horseradish Froth, Port Wine Jus, Glazed Vegetables & Potato Terrine
Coconut Chocolate Pudding with Ginger & Macadamia Nuts
Pineapple Sorbet with Curry Froth
Praliné & Crème Fraîche Cream with Black Currant Sauce
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 is 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.