Competition category R "Restaurant of Nations"

The National Culinary Teams Military consist of one team manager and five chefs. The Culinary Olympics offer you as a visitor the unique opportunity to taste the culinary art of chefs cooking in restaurants usually not accessible to the general public. Pay the military restaurant a quick visit as this is an opportunity not to be missed.

This is where the military chefs serve their contributions to the competition in the category "Military". A total of 150 plates of a 3-course menu will be prepared here and can be tasted by the jury and yourselves. The same competition conditions apply for both the Military and the National Culinary Teams. Set-up starts at 06.30 am, preparation of the dishes at 07.00 am and the first course will leave the glass show kitchen at 12.00 pm.

The evaluation criteria are also the same as those for the National Culinary Teams:
1. Mise en place (preparation) and Cleanliness (0-10 points)
2. Professionally Correct Preparation (0-30 points)
3. Arrangement and Serving/Innovation (0-20 points)
4. Taste (0-40 points).

Competition category B "cooking"

In this category the military teams have to prepare hot dishes to be displayed cold. The task consists of creating seven 3-course menus for one person suitable to be served to the troops over the period of one week. Two of the menus consist of a soup, a main course and dessert while the other five consist of a starter, a main course and a dessert.

Here too, a maximum of 25 points for each one of the four criteria may be obtained, i.e. a total of 100 points for this entire category: "Presentation/Innovation", "Composition" (balanced diet), "Professionally Correct Preparation" and "Arrangement/Serving".

Participating Countries

Germany	Poland	United Kingdom
Hungary	Slovenia	USA
Ireland	Sweden
Netherlands	Switzerland