Competition Category "Hot Kitchen and Culinary Studio"

The Junior National Culinary Teams also compete in the sector hot kitchen, and visitors can sample the Junior Culinary Teams' products in their competition restaurant.

In this category, each Junior National Culinary Team (four participants, one team manager, one substitute) has to prepare 110 portions of one plated dish. The preparation regulations that apply are the same as for the senior teams: 80 percent of the menu can be pre-made while 20 percent must be prepared à la minute in the glass show kitchen.

The second part of this category must be completed in the Culinary Studio (in front of the glass show kitchen). This is where team members selected by the team manager have to fulfil the following tasks in front of the public:

- Filleting of a wild duck, mise en place for and preparation of a plated cold starter for two people using the filleted duck
- Preparation of a wild duck bouillon with soup additions of the chef's choice for 2 people and preparation of a wild duck farce
- Preparation of a main course made of wild duck and three kinds of vegetables with one potato side dish for two people
- Preparation of three plated desserts using pears, dried prunes, chocolate and cream

Each candidate has 30 minutes, plus an additional 10 minutes to clean the working area.

Competition Category A "Cold Platter"

As sampling is not permitted, there will be no stimulation for your taste buds, however, the visual joy will be all the greater. The Junior Culinary Teams will not perform all the tasks their senior colleagues have to accomplish. They get to chose one of the three following tasks the seniors have to perform:

One show platter for five people with four different kinds of finger food, snacks or tapas each (prepared cold, displayed cold) and one show platter with four different kinds of finger food, snacks or tapas each, plated for five people (prepared warm, displayed cold)

One cold festive platter for eight people and six different, individually plated complete 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".

Competition Category  B "Culinary Art"

In this category the Junior National Culinary Teams also have to chose one of three optional tasks:

One ovo-lacto-vegetarian platter (free of meat, while dairy products and eggs may be used) as a main course for four people (prepared warm, displayed cold).

One 3-course menu for one person consisting of starter, main course and dessert (prepared hot, displayed cold)

Four different individually plated, innovative main courses (prepared hot, displayed cold)

A maximum of 25 points may be obtained for each of the four evaluation criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving".

Competition Category C "Pâtisserie"

In this last category, the Junior National Culinary Teams also have to select one of the following tasks.

The three optional tasks are as follows:
One display/showpiece of a minimum of 60 cm in height, free choice of topic and products (all of the products must be edible) One platter with five different kinds of cookies or pralines or petit fours or cheese fours or friandises for six people Four different sophisticated plated desserts

A maximum of 25 points may be obtained for each of the four evaluation criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving".

Participating Countries

Australia	Israel	Romania
Austria	Italy	Scotland
Canada	Japan	Sweden
Czech Republic	Luxembourg	Switzerland
Denmark	Mexico	United Kingdom
Germany	Poland	USA
Ireland	Portugal