Chef headed to Olympics
By By Lisa Tindell
Wind Creek Chef Stafford DeCambra had a tough choice to make when deciding which of three invitations to show off his culinary skills on a national level came his way. He took a gamble and made the long trip to Las Vegas. Based on the outcome of the trip, that gamble paid off in spades.
That throw down was enough to win him a seat on the team from a field of 23 competitors for the seat. His expertise in the culinary field also won him an extra special nod from team organizers.
Being captain of a team is quite an honor since organizers want the best to lead the team in the international competition.
Being captain may have additional responsibilities, but with that also comes a chance to work and practice at home.
DeCambra said four other chefs would be added to the team in the coming months.
For the trip to Las Vegas, DeCambra enlisted the help of two other people as part of his personal team.
The work of DeCambra, Chatham and Baptist got a lot of notice at the competition with the team bringing home a gold medal and two bronze medals at the end of the event.
As DeCambra and his local team prepare for culinary events prior to the Olympics, criticism is a top priority on his list.
DeCambra incorporated some Native American culture into his presentations with a large chocolate centerpiece.
A sculpture depicting an Eagle Hoop Dancer brought a gold medal as a reward for hard work, DeCambra said.
DeCambra said the emotions he has felt since the competition have been intense.
Those emotions will no doubt continue as DeCambra keeps his team busy with “practice, practice, practice” in the coming months. The Culinary Olympics will be held in Erfurt, Germany.