Turning hots and colds into golds at the Culinary Olympics
While American athletes lament losing a chance at gold medals in the Moscow Olympics, U.S. competitors of different stripes and talents are gloating this week over a bonanza of coveted international awards. In Frankfurt, at the quadrennial Culinary Olympics—officially titled the International Culinary Art Exhibition—a four-man U.S. team for the first time beat out all other entrants in the hot food dish category. In the cold dish department the American squad also earned gold medals. Individual team members won a dozen golds and a silver. Pastry Chef Helmut Loibl from St. Louis...
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