Competitions

Culinary showdown: that’s what the competitions are

Whether a menu or a buffet – in every competition discipline the participants demonstrate what true culinary art can achieve. They work with high concentration and always under the rigorous eyes of the omnipresent jury. Every individual plate must be perfect since the competitors do not know which one is judged. The results are ingenious ideas and creations which participants and visitors will still remember years later.

Junior National Team
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National Teams

The great competition between countries: when it’s all about seeing your own country come out on top, even the most experienced chefs start to sweat.

  • Restaurant of Nations: a three-course menu for 110 people. The menus will be sold to the visitors and served at the table.
  • Chef’s Table: seven different dishes for twelve people – from dips and cold and hot plates through to petit fours. The visitors will enjoy the dishes right in the middle between the cooking boxes of the teams. A complete vegan course is also included.
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Junior National Teams

Learning from one another and growing together when performing difficult tasks: participation in this competition is always both an honour and an opportunity for young talents up to the age of 25.

  • Restaurant of Nations: a three-course menu for 60 people. The menus will be sold to the visitors in the Restaurant of Nations and served at the table.
  • IKA Buffet: a buffet for twelve people. Comprises: cold and warm finger food, a hot main dish, seafood, game and desserts.
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Regional Teams

Which five-strong team will win? During the battle between the regions, visitors and participants will experience a competition with the air of a derby.

  • Culinary art: finger food and an exclusive menu.
  • Pastry art: artistic desserts and pastry variations.
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Community Catering Teams

The community catering teams are catering specialists. For the Restaurant of Community Catering their culinary skills will be in demand just as much as their organisational talent.

  • Restaurant of Community Catering: presentation of a lunch table including prepa-ration, serving and correct calculation of ingredients and prices.
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Armed Forces Teams

In this competition the teams will cook using typical catering systems for armed forces. They will compose their menus using fresh regional products from a daily changing basket of goods.

  • Kitchen Battle: two armed forces teams each will compete against one another. The objective will be to ideally cater for 60 people.
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Individual Exhibitors

Food artists and carving virtuosos will present edible works of art and sculptures made of vegeta-bles, butter or chocolate.

  • Individual Culinary Art
  • Individual Pastry Art
  • Individual Classic Fruit and Vegetable Carving
  • Individual Live Carving
  • Artistic Sculptures

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