Announcement from 22 Dec 2023: In accordance with the guidelines, we would like to provide you with the information on meat protein for the “Chef’s Table” competition one month before the IKA/Culinary Olympics 2024.

 

IKA/Culinary Olympics 2024 | National Team | Chef’s Table | Meat Protein: Fricandeau of veal.

 

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List of various non refined sugars

Latest Answers always on top

Question: Is the specified veal supplied or can we bring our own (same cut)?
Answer: We do not provide the veal cut. The teams have to organise it themselves and bring it with them. However, it is important that it is exactly the cut described. 

Question: What is the weight of the piece of protein if supplied and what is the weight if we can bring in our own?
Answer: We have not specified a weight for the protein in the main course. The important thing is that all of the Chef’s Table dishes follow modern nutritional guidelines and could be offered in a fine dining restaurant.  

Question: if supplied is it milk feed veal of grass feed veal?
Answer: As the teams bring the veal themselves and decide the weight and preparation, it is also their decision whether it is milk-fed or grass-fed. 

Question: Flavoured oils are allowed. What about the coloured oils?
Answer: Flavoured oils are usually coloured by their respective herbs, spices or other ingredients. Therefore there is actually no difference between coloured oil and flavoured oil. Artificially coloured oils are not allowed.

Question: Fermented garlic is forbidden. What about fermented juices?
Answer: Fermented garlic (whole) is allowed. However, puree of fermented garlic is not permitted because it is still possible that further ingredients were added. Furthermore, you can also make purees in a competition.
Fermented juices (e.g. verjus, kombucha, cider) are also allowed because they cannot be made during the competition. Furthermore, it can still be judged by sensory testing whether additives such as sugar were added. The same applies to other juices.

Please note – this is an updated reply text to this
Question: The team can bring a maximum of two (2) transport boxes into the kitchen or boxes on wheels, trolleys, warm or cold. Those boxes have a maximum size of GN 2/1 and a maximum height of 185cm. Does this count in the 8 pieces of equipment that the teams are allowed to bring in? 

Answer (new): The scan box, which is already in the kitchen, is not included. You can therefore bring a maximum of two heatable scan boxes with the specified dimensions. The two scan boxes do not count as 8 additional electrical appliances (independent plug).

In the case of an additional small oven (table-top appliance or under-counter appliance without water connection and with a normal socket – no high voltage current), the oven counts as one of the 8 additional electrical appliances.

Question: Is it allowed to bring an oven for the Chefs Table programme, as we only have one available on site for the national team?
Answer: You can only bring an additional stove if it can be operated with light current and does not require a power connection. Furthermore, it must not require an additional water connection. It will then be counted as additional electrical equipment. However, you are not allowed to bring more than the permitted heated scanboxes or similar products. So actually only something small or only something for drying etc. The same applies to freezers or blast freezers.  

Question: Can the helper in the kitchen check the temperature, empty the rubbish, disinfect work surfaces and handles?
Answer: The helper may carry out temperature checks, may clean surfaces and handles and may fill out HACCP lists. However, they may not intervene in production and touch or handle food. 

Question: Can pears and apples be taken along already cored or only peeled?
Answer: Pears and apples only peeled. If you remove the core from the whole fruit, this is permitted. 

Question: Can LM be taken along in a piping bag or do they have to be filled in the box first?
Answer: Permitted food may be brought along in a piping bag. However, they must be opened during the mise en place check. However, too much food in plastic piping bags is negative for reasons of sustainability. 

Question: When do we find out the meat cuts for the Chef’s Table? I would like to be able to plan for the next test run at the beginning of January.
Answer: You will receive the meat for the Chef’s Table at the specified time, at the latest one month before the competition.  

Chef’s Table: The only additional items allowed on the table are the menu cards and plinths for the plates. The diameter of the plinths must be smaller than the plates/platters they have to support. A built table set-up with elaborate bases, plinths or stands is not wanted or required.

The theme/topic of the Chef’s Table and the philosophy of the respective team should be reflected in the different preparations as well as in the English-speaking explanations of the presenting chef at the table, in the menu card, in the tableware that is brought in by the teams and in the centerpiece.

Question: A maximum of eight (8) appliances and machines can be used in the Hot Kitchen competition, in addition to what is already supplied by the organizer. Do the (8) Pieces of appliances and machines only count if they are Plug-in power or does Battery power equipment count for the (8) pieces as well?

Answer: Battery-operated appliances or appliances with rechargeable batteries do not count as electrical appliance. However, if the teams have several appliances with rechargeable batteries and a charging station for them, this is counted as an electrical appliance. 

Question: Basic stock. Can be brought in, but not reduced, seasoned, or thickened; samples for tasting (cold) must be provided from the main batch/supply to the jury. Can brine be brought into the kitchen made as well?

Answer: Salzlake/brine – you should do this on site. This is possible in terms of time. 

Information on Chef’s Table:
The size of the table is 350 x  140 cm.
It is composed of 5 tables, each measuring 70 x 140 cm. There is a gueridon with
70 x 140 cm at the end of the table for the presentation of the show platter, see photo.

Question: Can you please expand on the no refined sugar rule? What specifically does this mean that we can’t use?

Answer: In the context of a conscious and health-promoting diet, sugar consumption should be reduced. For sweetening, natural, unprocessed and at the same time calorie-reduced foods are allowed as far as possible. They should still contain vitamins as well as minerals and be free of colorants or chemical additives. Examples: Agave syrup, honey, maple syrup, apple syrup, yakon powder, date (syrup) and sugar alcohols such as xylitol, sorbitol and erythritol in reasonable quantities. 

Question: So I take that white caster/granulated sugar is forbidden. Is dark brown sugar allowed?  

Answer: Normally brown cane sugar is also refined. Only very dark muscovado sugar is not refined and may be used.

Question: We have a question about the centerpiece/decorative piece on the Chef’s Table. Should the sculpture be prepared from one material (e.g. chocolate, sugar) or can it be different edible materials combined together?

Answer: The centerpiece can be made of mixed medium, chocolate, sugar, and pastillage.

Question: Can the raw dough (sable and pate a choux) be brought into the kitchen and baked on the site?

Answer: Yes.

Question: Can we bring in baked feuilletine (not crushed)?

Answer: Yes, but they have to be used for further production.

Question: Can we bring pure hazelnut paste (roasted and crushed) without sugar or any additional flavour?

Answer: No. You can bring in roasted hazelnuts and have to do the paste during competition.

Question: Decorative elements – no titanium dioxide (TiO2) – no metallic powder, no artificial food color. Does it refer to Chef’s Table Showpiece as well?

Answer: Yes, it refers to the Chef’s Table as well.

Question: Dairy Product: Flavored or Infused milk/cream permitted? Is it possible to infuse in advance and bring it to the kitchen? Examples: cream chantilly/spiced milk/smoked milk.

Answer: No not allowed. They can do it during competition, also smoking with a smoking pipe.

Question: Can we bring popped grain in or does it have to be popped in the kitchen?

Answer: Popped cereals may be brought in.

Question: Are smoked trout fillets for the sauce allowed?

Answer: That is allowed if it is used in the sauce. Is the same as smoked salmon and ham.

Question: Can we take fermented garlic whole or as a puree?

Answer: Fermented garlic is an already processed product (fermented). We only allow raw unseasoned vegetable purees. Black garlic is allowed, but not as a puree.

Question: A team has made a platter for the Chef’s Table. It is a sealed wood and resin board and it is food grade (see photo). Is the team allowed to use this platter for the competition? 

Answer: It is allowed to use the platter, as long as it is sealed and food safe. However, do not cut on the board. Please bring a separate board for cutting. 

Question: It is stated in the regulations that no refined sugar may be used. What may be used as a substitute? 

Answer: In the context of a conscious and health-promoting diet, sugar consumption should be reduced. For sweetening, natural, unprocessed and at the same time calorie-reduced foods are allowed as far as possible. They should still contain vitamins as well as minerals and be free of colorants or chemical additives. Examples: Agave syrup, honey, maple syrup, apple syrup, yakon powder, date (syrup) and sugar alcohols such as xylitol, sorbitol and erythritol in reasonable quantities. 

Question: Vegetables, fruits, potatoes, onions can be brought cleaned, peeled, washed, raw and they can be cut. How far may they be processed? 

Answer: Vegetables, fruits, potatoes and onions are not allowed to be brought in the ultimate shape in which they will be used in the resulting dish. A pre-cut food must be processed in at least one additional step.  Example: For brunoise, the food may be brought in strips to be processed into cubes in the kitchen. 

Question: Can you please clarify if an ingredient such as couverture can be used in the plated dessert? Couverture does contain sugar but could it still be used as the sugar is part of the ingredient and not additional sugar.

Answer:
National Teams – guidelines
3-course menu:
With three (3) main components, one of which has to be served warm/hot.
In the 3-course menu nothing is prescribed with regard to sugar!

Chefs Table:
Only with the Chefs Table – plated dessert:

One (1) dessert to be plated in the kitchen
With three (3) main components, one of which has to be served warm/hot.
The team may select sauces and decorations, however, these will not be considered to be a component.
No refined sugar may be used.

In this context „No refined sugar may be used“ is clearly to be understood as a task. This means that products with refined sugar should be avoided. Chocolate/couverture with unbleached cane sugar and cocoa content of at least 70% should be your product of choice. A proof/specification of the chocolate used is required.

Question: Regarding plates for the Restaurant of Nations, can we use the same plate twice or is it mandatory to use three different plates?

Answer: The teams can choose three out of four plates for their plating and can decide for themselves which plate for which course. They have to use three different plates and cannot use a plate twice.

Please note: This is an adapted reply to the original posting of August 21, 2023.

List of various non refined sugars

Latest Answers always on top

Question: Flavoured oils are allowed. What about the coloured oils?
Answer: Flavoured oils are usually coloured by their respective herbs, spices or other ingredients. Therefore there is actually no difference between coloured oil and flavoured oil. Artificially coloured oils are not allowed.

Question: Fermented garlic is forbidden. What about fermented juices?
Answer: Fermented garlic (whole) is allowed. However, puree of fermented garlic is not permitted because it is still possible that further ingredients were added. Furthermore, you can also make purees in a competition.
Fermented juices (e.g. verjus, kombucha, cider) are also allowed because they cannot be made during the competition. Furthermore, it can still be judged by sensory testing whether additives such as sugar were added. The same applies to other juices.

Please note – this is an updated reply text to this
Question: The team can bring a maximum of two (2) transport boxes into the kitchen or boxes on wheels, trolleys, warm or cold. Those boxes have a maximum size of GN 2/1 and a maximum height of 185cm. Does this count in the 8 pieces of equipment that the teams are allowed to bring in? 

Answer (new): The scan box, which is already in the kitchen, is not included. You can therefore bring a maximum of two heatable scan boxes with the specified dimensions. The two scan boxes do not count as 8 additional electrical appliances (independent plug).

In the case of an additional small oven (table-top appliance or under-counter appliance without water connection and with a normal socket – no high voltage current), the oven counts as one of the 8 additional electrical appliances.

Junior Chef’s Table: The only additional items allowed on the table are the menu cards and plinths for the plates. The diameter of the plinths must be smaller than the plates/platters they have to support. A built table set-up with elaborate bases, plinths or stands is not wanted or required.

Question: The team can bring a maximum of two (2) transport boxes into the kitchen or boxes on wheels, trolleys, warm or cold. Those boxes have a maximum size of GN 2/1 and a maximum height of 185cm. Does this count in the 8 pieces of equipment that the teams are allowed to bring in? 

Answer: The scan box, which is already in the kitchen, is not included. You can therefore bring a maximum of two heatable scan boxes with the specified dimensions. However, if they have plugs, they count as one of the 8 additional electrical appliances. 

Question: A maximum of eight (8) appliances and machines can be used in the Hot Kitchen competition, in addition to what is already supplied by the organizer. Do the (8) Pieces of appliances and machines only count if they are Plug-in power or does Battery power equipment count for the (8) pieces as well?

Answer: Battery-operated appliances or appliances with rechargeable batteries do not count as electrical ap However, if the teams have several appliances with rechargeable batteries and a charging station for them, this is counted as an electrical appliance. 

Question: Basic stock. Can be brought in, but not reduced, seasoned, or thickened; samples for tasting (cold) must be provided from the main batch/supply to the jury. Can brine be brought into the kitchen made as well?

Answer: Salzlake/brine – you should do this on site. This is possible in terms of time. 

Question: Junior Chef’s Table, does the seafood platter need to be accompanied by a salad (WACS Rules) or not in this instance?

Answer: No, the cold festive platter for the Junior Chef’s Table does not need a salad.

Information on Junior Chef’s Table:
The size of the table is 350 x  140 cm.
It is composed of 5 tables, each measuring 70 x 140 cm. There is a gueridon with
70 x 140 cm at the end of the table for the presentation of the show platter, see photo.

Update on the kitchen plans (29 Nov, 2023):
The induction plates are not arranged in a block, but next to each other.

Question: Can you please expand on the no refined sugar rule? What specifically does this mean that we can’t use?

Answer: In the context of a conscious and health-promoting diet, sugar consumption should be reduced. For sweetening, natural, unprocessed and at the same time calorie-reduced foods are allowed as far as possible. They should still contain vitamins as well as minerals and be free of colorants or chemical additives. Examples: Agave syrup, honey, maple syrup, apple syrup, yakon powder, date (syrup) and sugar alcohols such as xylitol, sorbitol and erythritol in reasonable quantities. 

Question: So I take that white caster/granulated sugar is forbidden. Is dark brown sugar allowed?  

Answer: Normally brown cane sugar is also refined. Only very dark muscovado sugar is not refined and may be used.

Question: Can the raw dough (sable and pate a choux) be brought into the kitchen and baked on the site?

Answer: Yes.

Question: Can we bring in baked feuilletine (not crushed)?

Answer: Yes, but they have to be used for further production.

Question: Can we bring pure hazelnut paste (roasted and crushed) without sugar or any additional flavour?

Answer: No. You can bring in roasted hazelnuts and have to do the paste during competition.

Question: Decorative elements – no titanium dioxide (TiO2) – no metallic powder, no artificial food color. Does it refer to Chef’s Table Showpiece as well?

Answer: Yes, it refers to the Chef’s Table as well.

Question: Dairy Product: Flavored or Infused milk/cream permitted? Is it possible to infuse in advance and bring it to the kitchen? Examples: cream chantilly/spiced milk/smoked milk.

Answer: No not allowed. They can do it during competition, also smoking with a smoking pipe.

Question: Can we bring popped grain in or does it have to be popped in the kitchen?

Answer: Popped cereals may be brought in.

Question: Are smoked trout fillets for the sauce allowed?

Answer: That is allowed if it is used in the sauce. Is the same as smoked salmon and ham.

Question: Can we take fermented garlic whole or as a puree?

Answer: Fermented garlic is an already processed product (fermented). We only allow raw unseasoned vegetable purees. Black garlic is allowed, but not as a puree.

Question: A team has made a platter for the Chef’s Table. It is a sealed wood and resin board and it is food grade (see photo). Is the team allowed to use this platter for the competition? 

Answer: It is allowed to use the platter, as long as it is sealed and food safe. However, do not cut on the board. Please bring a separate board for cutting. 

Latest Answers always on top

Download Overview

Question: Flavoured oils are allowed. What about the coloured oils?
Answer: Flavoured oils are usually coloured by their respective herbs, spices or other ingredients. Therefore there is actually no difference between coloured oil and flavoured oil. Artificially coloured oils are not allowed.

Question: Fermented garlic is forbidden. What about fermented juices?
Answer: Fermented garlic (whole) is allowed. However, puree of fermented garlic is not permitted because it is still possible that further ingredients were added. Furthermore, you can also make purees in a competition.
Fermented juices (e.g. verjus, kombucha, cider) are also allowed because they cannot be made during the competition. Furthermore, it can still be judged by sensory testing whether additives such as sugar were added. The same applies to other juices.

Please note – this is an updated reply text to this
Question: The team can bring a maximum of two (2) transport boxes into the kitchen or boxes on wheels, trolleys, warm or cold. Those boxes have a maximum size of GN 2/1 and a maximum height of 185cm. Does this count in the 8 pieces of equipment that the teams are allowed to bring in? 

Answer (new): The scan box, which is already in the kitchen, is not included. You can therefore bring a maximum of two heatable scan boxes with the specified dimensions. The two scan boxes do not count as 8 additional electrical appliances (independent plug).

In the case of an additional small oven (table-top appliance or under-counter appliance without water connection and with a normal socket – no high voltage current), the oven counts as one of the 8 additional electrical appliances.

Question: At 3.80 : The places below the heated display cabinet and the refrigerated display cabinet are respectively hot and cold, so we can store some plates there? I mean has down stacks? Also, how many gastronomes 1/1 fit at each hot and cold station? Three (3) or four (4)? (maybe is better is know the model of this)

Answer: Hot one 3 x 1/1 (+60°C – +99°C) and the cold one (+4°C – +8°C) 3 x 1/1 gastronomes.

Question: At 3.22 : How many shelves does each refrigerator have?

Answer: 3 shelves in each – in the blast chiller there are no shelves.

(Series 570 | GN2/1 MAGNOS Refrigerator – Cool Compact) (Series 570 | GN2/1 MAGNOS Freezer – Cool Compact) (Blast Chiller / Blast Freezer Magnos 8 x GN1/1 EN6040 – Cool Compact)

Question: The general appliances list is for all the kitchens or we should ask for some appliances? For example, the 3.50 Kenwood mixer isn’t anywhere in the kitchen layout. Should we ask for it?

Answer: The Kenwood machine is avaible in the equipment room and is given out to the teams upon request if required.

Question At 3.50 : What capacity in liters is the Kenwood mixer?

Answer: The capacity of the crucible from the Kenwood machine is 6.7 liters max.

Question: A maximum of eight (8) appliances and machines can be used in the Hot Kitchen competition, in addition to what is already supplied by the organizer. Do the (8) Pieces of appliances and machines only count if they are Plug-in power or does Battery power equipment count for the (8) pieces as well?

Answer: Battery-operated appliances or appliances with rechargeable batteries do not count as electrical ap However, if the teams have several appliances with rechargeable batteries and a charging station for them, this is counted as an electrical appliance. 

Question: Basic stock. Can be brought in, but not reduced, seasoned, or thickened; samples for tasting (cold) must be provided from the main batch/supply to the jury. Can brine be brought into the kitchen made as well?

Answer: Salzlake/brine – you should do this on site. This is possible in terms of time. 

Question: Can the raw dough (sable and pate a choux) be brought into the kitchen and baked on the site?

Answer: Yes.

Question: Our dessert includes two components, chocolate and cherry, in two different ways. The cherry jelly is for decoration only. Is that fine according to the rules?  

Answer: We will consider your dessert with two different components. Also the jelly cherry is a kind of deco element. So your sweet creation is within the framework of the regulations.

The Conditions of Participation say: “1 mini dessert – is defined by the size of the dish, nothing frozen, maximum 2 components (baked, cream/mousse)”.  

Question: Does it mean that, for example, a biscuit stuffed with fruit purée and a mousse on top is one composant too much?  

Answer: Yes 

Question: Can we use a same kind of mousse but flavoured two ways ? (e.g. A bavaroise flavoured with mint and an another one flavoured with chocolate?) 

Answer: Yes   

Question: Can we use coulis and/or biscuit/chocolate/meringue/piece of fruits as a decoration on desserts? 

Answer: Yes  

Question: Are we allowed to use plates upside down? 

Answer: Yes 

Question: Should the last point (low-sugar ingredients) go in the direction of dessert with little sugar, or using the natural sweetness of the ingredients?

Answer:
According to the guidelines:
Three different types of modern, healthy conference catering 24 pieces x 3 varieties = 72 pieces

• One variety (1) is of the chef’s choice with meat, fish, poultry etc.
• One variety (1) has to be vegan.
• One variety (1) has to consist of low-sugar ingredients

The “low-sugar snack” does not necessarily have to be a dessert.

It can be a snack that is sweeter than the other two snacks due to the natural sugar of the ingredients used.

If the low-sugar snack is interpreted in a similar way to a dessert, then refined sugar should not be used.

There should be a clear difference to the mini dessert in the menu.

Question: “Frozen vegetables and fruits are allowed”, however, are any canned food items allowed (i.e. beans, pulses, vegetables, etc.)?

Answer: Frozen vegetables are raw. Canned vegetables or pulses are usually cooked so they are not allowed.

Question: “Pastry sponge, biscuit, meringue may be brought in, but have to be used as an ingredient for a further use in the recipe.” In the definition of biscuit, would that be the same as ‘cookie’?

Answer: The regulations say that macarons are allowed. Macarons have to be filled and are not cookies. Cookies are not allowed, because they can actually be used that way and they are already baked.

Question: Will you require the photos of the dishes from both of the menus, Main Menu and Conference Snack Menu?

Answer: Yes, from the whole menu including the conference snack.

Question: Is tomato puree/paste (canned) allowed?

Answer: Yes.

Question: Vegetable purees can be brought in. Does this mean they can be cooked?

Answer: Yes, but not reduced, thickened or seasoned.

Question: “Sausages are allowed as long as they are further processed in the kitchen.” Does the sausage need to be in its casing?

Answer: This is up to you.

Question – Pastry Artistic D2: Is it possible to use ceramic vases in the execution of the work, or is it necessary for the vases to be covered with sugar paste?

Answer: Ceramic vases can be used to display the competitors work providing it does not dominate. The vase does not require to be covered.

Question – Pastry Artistic D2: Any height and width restrictions in the floral arrangement?

Answer: As mentioned  below: Minimum height 60cm, maximum height 150cm including the base (maximum size of the base 80cm x 80cm x 12cm [length x width x height]) • While the exhibit may extend beyond the length and width of the base, it must not exceed the maximum height.

Question – Pastry Artistic D2: Type of material in the execution of the work or are there any restriction in the material?

Answer: All ‘sugar’ flowers, foliage should be of an edible medium. Cold porcelain is not allowed. When using none edible materials in the floral display such as oasis for securing the flowers, it must be covered and not visual when presenting display. I would also recommend if using twigs/branches that they should be produced from an edible sweet medium.

D2 Floral Displays