Tag: competitions

Germany Report, 10/21/2008

Germany Report, 10/21/2008

Yesterday, we worked during the day and into the evening with Chef Greg Skibinski as he prepared his Category B entry. According to Chef Skibinski, we’re in really good shape with most of the preparation finished for his presentation, which gets judged on Wednesday. Today,…

Germany, Tuesday Evening

Germany, Tuesday Evening

Tonight at the hotel, we had an interesting dinner of pork, pineapple, peaches, and cheese on toast served with french fries. Afterward, we worked to get Chef Greg Skibinski’s Category B presentation done and ready to go. Chef Thomas, of the hotel’s restaurant, stopped by…

MEDALS at the Culinary Olympics, part 2!

MEDALS at the Culinary Olympics, part 2!

DSC_4659 Congratulations to Chef Greg Skibinski who won a bronze medal in Category B competition at the International Culinary Olympics in Erfurt, Germany today!

Greg’s plates looked amazing!

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And, for the person who emailed Greg mentioning that he should smile more, here is a shot for you!:

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Germany Wrap-Up

Germany Wrap-Up

It’s been an absolutely amazing, exhausting, enjoyable visit to Germany. The kind folks at the Quality Hotel in Gotha made us feel welcome and appreciated as we prepared for and participated in the 2008 International Culinary Olympics in Erfurt Germany. The hotel chef and the…

About the Culinary Olympics

About the Culinary Olympics

The IKA, the so-called Culinary Olympics, is among the most prominent of culinary competitions. Held every four years, the most recent was held in Erfurt Germany, in October 2008 and was the 23rd competition. Competing for medals and top honors were a record 32 national…

Chef Greg Skibinski’s Category B Entry

Chef Greg Skibinski’s Category B Entry

PA220198 The following is Chef Greg Skibinski’s Category B Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump.

  • West Side Three Course Meal
    • Smoke Roasted Squab Breast with Cucumber
    • Black Peppercorn Creamy Herb Sauce=-=-
    • Poached Lobster Tail with Corn Custard and Turned Potatoes in Broth=-=-
    • Grand Marnier Mousse with Macerated Fruit and Duet of Passion Fruit and Pomegranate Sauces
  • Owensville Duck Platter for Two
    • Roasted Leg of Duck
    • Duck Breast and Shiitake
    • Sweet Potatoes
    • Vegetable Accompaniment
    • Essence of Orange Duck Jus
  • St. Omar Wild Boar Chop
    • Cous Cous
    • Vegetable Medley
    • Natural Jus
  • Mediterranean Roulade
    • Turkey Tenderloin
    • Poached Pear
    • Polenta
    • Haricot Vert
    • Turkey Reduction
  • Quinoa a la Quito
    • Quinoa Stuffed Cabbage Wrap
    • Vegetable Terrine
    • Stuffed Portabella Mushroom
    • Sweet Chili Sauce
  • Terra Haute Striped Bass
    • Onion Tart
    • Rutabega
    • Fennel Sauce

Continue reading Chef Greg Skibinski’s Category B Entry

Chef Alan Neace’s Category A Entry

Chef Alan Neace’s Category A Entry

The following is Chef Alan Neace’s Category A Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump. Turkey Platter for Eight Nadine Roasted Turkey Breast Tewis Style Corned Turkey Thigh Applewood Smoked and Stuffed Burlington Wing Kinsella Neck Sausage with…