- Edward Leonard, CMC®, WGMC, AAC®, team captain; vice president culinary education/corporate chef, Le Cordon Bleu North America, Schaumburg, Ill.; ICA-ACF Big Apple Chapter
- Brian Beland, CMC®, executive chef/director of food and beverage, Country Club of Detroit, Grosse Pointe Farms, Mich.; ACF Michigan Chefs de Cuisine Association
- Joachim Buchner, CMC®, executive chef, Chevy Chase Club, Chevy Chase, Md.; ACF Nation’s Capital Chefs Association
- Andy Chlebana, CEPC®, CCA®, culinary-arts professor/pastry chef, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
- Carlo Lamagna, executive chef, Benny’s Chop House, Chicago
- Susan Notter, CEPC®, director of pastry education, YTI Career Institute, Lancaster, Pa.; ACF Harrisburg Chapter
- Austin Yancey, CEC®, CCE®, instructor, Le Cordon Bleu College Of Culinary Arts in Chicago; ACF Windy City Professional Culinarians Inc.
Teams were required to produce a pastry and cuisine buffet in 40 hours and 55 portions of the hot-food main course in 3½ hours. The U.S. team featured dishes focused on well-known American-style foods, such as apple-pie salad, Key West shrimp cocktail, turkey and U.S. prime beef, to highlight the country’s cuisine.
Sample of the U.S. Team Menu
Cold-food buffet
- Autumn salad with cider-poached butternut squash, roasted grapes and blue cheese mousse
- American turkey platter with chestnut-stuffed smoked turkey breast, braised leg terrine, and cranberry and orange compote
- Fig tapas with honeycomb, fig pearls and pistachio
Hot-food buffet
- Mushroom and horseradish crusted beef strip loin and glazed root vegetables
- Braised beef short rib with potato dumplings and mustard butter
Dessert buffet
- Crispy waffles with cherry compote and pistachio ice cream
- Lemon bar with blueberry compote
- Crispy coconut layer cake with lime curd, banana cream and coconut/white-chocolate mousse
In addition to the international competition, the Dubai World Hospitality Championship highlighted Arabian culture and cuisine for visitors and international chefs by hosting an Emirati competition for Arabian home cooks and amateur and professional chefs. The Emirati portion of the competition also provided opportunities for visitors to learn about the authentic cuisine of UAE from its traditional chefs and home cooks.
Zaabeel Palace Hospitality organized the Dubai World Hospitality Championship under the directive of the Crown Prince of Dubai in cooperation with the World Association of Chefs Societies and The Emirates Culinary Guild. To learn more about the championship, visit www.dwhc.ae.