Erfurt/Frankfurt am Main. Erfurt in Germany is awaiting its guests for
next year's 22nd IKA / Culinary Olympics. From October 18 to 22, 2008,
the world's best chefs and pastry chefs will gather in Erfurt to show
their expertise and know-how in culinary arts. The international
four-day competition which takes place only every four years is
considered the most important event in this field. And while the
hosting German Chefs Association is looking forward to welcoming
colleagues from more than 35 countries, an extraordinary city promotion
was kicked off.Wettbewerb
To qualify, individual exhibitors have to be either executive chefs, line cooks, pastry chefs or confectioners from any sector of the industry with a completed apprenticeship or recognised training in any of the above professions.
Every participant has to present all categories on the same day.
All the products displayed by individual exhibitors will be displayed cold and may not be tasted by the visitors.
Category A "Culinary Art"
One cold, festive platter for 8 people
Six different, individually plated starters for one person
A maximum of 25 points may be obtained for each of the four evaluation criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving".
Category B "Culinary Art"
One restaurant platter or one dish for two people (prepared hot, displayed cold)
One 3-course menu for one person, including dessert (prepared hot, displayed cold)
Four different, individually plated, innovative main courses (prepared hot, displayed cold)
Again, a maximum of 25 points may be obtained for each of the four evaluation criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving".
Category C "Pâtisserie"
One platter with cookies or pralines or petit fours or cheese fours or friandises, five different ones for 6 people with one showpiece
Four different desserts for one person (prepared warm or cold, presented cold)
Again, a maximum of 25 points may be obtained for each of the four evaluation criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving".
Category D - "Culinary Artistry - Cold Kitchen, Showpiece" and
Category D- "Culinary Artistry -Pâtisserie, Showpiece"
Every individual exhibitor has the opportunity to exhibit a total of two showpieces in these two categories.
Showpiece Cold Kitchen:
The following products may be used: vegetables, salt, butter, dough, fruits, ice, fat, spices. The displays have to consist of food items. Other materials are allowed inside the display for stabilisation purposes only. The maximum size of the showpieces is 1.60 metres in height and 1.0 metre in width.
Showpiece "Pâtisserie":
The following products may be used: sugar, dough, brittle, cake toppers, nougat, marzipan, chocolate, cacao paintings. The exhibits have to consist of food items only. Other materials are allowed inside the display for stabilisation purposes only. The maximum size of the showpieces is 1.60 metres in height and 1.0 metre in width.
For both categories the same evaluation criteria apply: "Level of Difficulty", "Provision of Material/Implementation", "Artistic Composition/Creativity" and "Promotional Impact/Sales Promotion". A maximum of 25 points can be obtained in each of these four evaluation criteria.
Please select "Competitions - Guidelines" to view the offizial competitions guidelines for the participants
