Events
Team USA Goes for Culinary Gold at Wake Tech
RALEIGH, N.C. (September 13, 2025) – Wake Tech hosted an exclusive "Road to Gold" practice dinner for the American Culinary Federation (ACF) Culinary Team USA as they prepare for the prestigious 2028 Culinary Olympics in Germany.
The Saturday night event, held at Scott Northern Wake Campus, provided a unique opportunity for the elite chefs to sharpen their skills and for the community to get a taste of their world-class cuisine.
"Our Culinary and Baking programs are an engine for the food scene here in Wake County," said Wake Tech President Dr. Scott Ralls. "We're so proud that the food scene of the United States is here tonight at Wake Tech!"
The team prepared an exquisite three-course meal for more than 90 guests, with the event raising critical funds to support Team USA's journey to the international competition. The funds will help cover travel, lodging and food costs for the chefs as they prepare to represent the U.S. on a global stage.
Wake Tech's very own chefs, Eric Stopka, an assistant professor of Baking & Pastry Arts, and Josephine Herbert, an instructor, assisted the team in creating the gourmet meal.
"I am beyond thrilled and excited to help Team USA on their Road to Gold journey," said Stopka. "It is such an honor to be considered to assist these talented chefs!"
Guests were treated to an elegant menu that began with passed hors d'oeuvres and champagne. The three-course dinner featured:
- Starter
- Herbed sea trout with mousseline, sherry cream sauce and clam foam
- Endive-roe salad with pickled radish, green beans and burnt lemon vinaigrette in a salted farro cracker
- Crab custard on crab cream corn with dill sauce and a tarragon-pea puree
- Main
- Prime roasted beef spinalis with horseradish-rosemary gremolata
- Lacquered chuck with Madeira sauce
- Root palette with broccolini, cippolini onion, stewed mushrooms and micro carrot
- Leek-potato with roasted tomato and basil
- Dessert
- Dark chocolate entremet with praline, red currants, poached cherry and candied orange
- Macerated supremes with lemon-basil gel and cherry sauce
- Warm cranberry pastry with a goat cheese cloud
- Frozen Old-Fashioned on cocoa crumble
Team USA chefs served the meal personally, giving guests the chance to meet the team and learn more about the competition.
Wake Tech has a long-standing relationship with the ACF, serving as the host for the North Carolina ACF competition twice a year. This event is the largest of its kind in the country and serves as a class project for students in the college's Culinary Arts and Baking & Pastry Arts degree programs. Students routinely showcase their skills and earn gold, silver and bronze medals.
The partnership highlights the college's commitment to providing a high-quality, hands-on education in the culinary arts. Wake Tech's popular Hospitality Management, Culinary Arts and Baking & Pastry Arts programs prepare students for quick entry into the workforce and successful careers in the industry.
