Olympic competition heated in the kitchen

“We brought home a silver but it should have been gold,” lamented Joseph Leonardi, executive chef of the Somerset Club in Boston. The competitor was reflecting on a successful performance, but the memory of finishing second overrode his triumph. Leonardi was back at his alma mater, Johnson & Wales University, on Jan. 16 to be honored as a distinguished visiting chef. But what everyone wanted to talk to Leonardi about was his stint as captain of Team USA. The team competed in the Culinary Olympics last summer in Erfurt, Germany, that was held just after those London athletic games, which received just a bit more media coverage. More

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