Competition Category "Restaurant Of Nationa"

The participants have exactly five hours to prepare their menu. At 06.30 am they are allowed to enter their glass show kitchen to take care of the set-up. 80 percent of the menu components may already be pre-made, while 20 percent must be raw, i.e. in natural condition. This requirement equally applies to sauces, fonds, doughs and mixtures.

At 12.00 pm, it's time to sample, taste and evaluate
At 07.00 am it all starts. The jury is strict: any delay may result in a deduction of points. At 12.00 pm the first starter is served in the Restaurant of Nations, for you to sample and scrutinise.

It is, of course, a specialist jury giving the points during the competition. The members of this jury monitor the teams during their preparations, check the appearance of the plated dishes and select five plates of every course to evaluate the details. The evaluation criteria are divided into four categories: 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).

The Restaurant of Nations, however, is only one of four categories the National Culinary Teams have to compete in. It is the only category, where you as a visitors have a chance to sample the teams' dishes. All of the dishes prepared for the remaining categories may only be sampled with your eyes.

Competition Category A "Culinary Art"

All of the dishes prepared for this category have to be displayed cold. The Culinary Olympics distinguish between two different types of cold presentations: one where the product is presented cold and meant to be eaten cold, the other one where it is presented cold, while it should be eaten hot (prepared hot, displayed cold).

In the category "Culinary Art", the teams present the following:
One show platter for five people with four different types 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.

The evaluation is based on the criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving". A maximum of 25 points per criterion may be obtained, i.e. a total of 100 points for this entire category.

Competition Category B "Culinary Art"

This category focuses on vegetarian culinary art displayed on the basis (prepared warm, displayed cold).

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

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

Competition Category "Pâtisserie"

The category "Pâtisserie" obviously focuses on sweet pieces of art. The following items will be displayed:

One display/showpiece of a minimum of 60 cm in height, free choice of theme 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	Hungary	Slovakia
Bahamas	Iceland	Slovenia
Bulgarien	Ireland	South Africa
Canada	Italy	Sweden
Croatia	Japan	Switzerland
Cyprus	Luxembourg	Turkey
Czech Republic	Netherlands	United Kingdom
Denmark	Norway	USA
Finland	Portugal	Wales
Germany	Romania
Hongkong	Singapore