Conditions of Participation
Download | FAQ
Frequently Asked questions
Small kitchen Appliances
Transportation of food product and equipment into the kitchen
- It is allowed to bring products and equipment in Scan Boxes or equipment cage into the kitchen before the competition opens for mise en place
- Two (2) can be kept in the kitchen but nothing on top (max size w 540 x h 1800 x d 810)
- It is also allowed to have one (1) thermos box under a kitchen table for tray storage
- It is permitted to have Scan Boxes or cages outside the kitchen for storage
- All extra boxes and transport equipment must be brought back to storage or into the truck before the competitions starts
- The helpers are allowed to do the transportation
Reducing the use of disposable plastic packaging material is important!
- Use dishwasher safe plastic containers for food storage. Wash and use again.
- Keep the use of vacuum plastic bags to a minimum
- Violation against these rules will refer to point reduction from mice on place or professional preparation.
The Green Text
The green parts in the regulations of, e.g. the National and Junior National Teams mark the sections that were adjusted. The version of the Conditions of Participation as it is online now including the green parts is the valid version.
We count exactly how many additional electrical appliances are brought into the kitchen. Everything over 8 devices gives 5 points deduction per device.
Q: How about the handling of gloves in the kitchens? How the jury sees it, is this uniformly regulated, or does each juror see it as it is handled in his/her own country?
A: From the point of view of the jury, there are clear rules. We only want to see gloves:
- When work is done where the hands are difficult to clean, such as. Fillet fish, process beetroot, lemon or similar coloring or strong-smelling.
- When arranging and placing menu items on the plates, if this is done with the fingers
Otherwise, it is always better to wash hands before and during the work more often. Experience has shown that many teams have worked with gloves without having to wash their hands in between. The jury definitely do not want to see this anymore.
- Practical to take and eat with one hand for the guest
- Glass, spoon, bowl, fork spear are allowed as long as you can eat with one hand in one bite
- Realistic, practical and safe for guests to take, hold and easy to eat without extra cutlery
General Questions and Restaurant of Nations
Q: Is it allowed to keep a toolbox under the working table during Chefs Table and Hot kitchen, where teams can store their knives, mould etc.?
A: According to the guidelines
- only two (2) transport trolleys/boxes are allowed in the kitchen area, (max. size w540 x h1800 x d810).
A further tool box (open or closed one) under the working table is allowed, too. In general, all unnecessary/oversized material must be cleared from the kitchen/competition area.
Q: What is meant by intermediate course vegan?
A: Intermediate course means a vegan warm/hot course (size same as a starter portion) which has to be served on a plate for each single guest (12 pax).
Q: Which china does the organizer offer?
A: The China for the „Restaurant of Nations“ is offered by the organizer (see page 5). For the “Chef’s Table” only the china for the hot preparation is offered by the organizer. All other china has to be brought by the teams themselves (see page 9).
Q: How do the teams have to serve dips, petit fours and bread and butter?
A: Butter and dips must be prepared individually for each guest. Finger food and Petit Fours should be used as a sharing platter (2×5). Bread is offered by the organizer.
Q: Can the hollow balls for the chocolate program already be brought along? Or does everything have to be done locally?
A: Hollow balls that are already finished are not allowed just as finished decorative elements.
Q: Do we have the same rules for artificial food color as for the décor elements?
A: You can use artificial color like green or red for example. But it is not allowed to use silver or golden color with t2 Titanium.
Q: For the “Restaurant of Nations”, is it possible to bring the pate a choux dough? In piping bags?
A: No, it is not allowed.
Q: Are teams allowed to bring the sablé dough stretched, frozen but not cut?
A: Yes, it is allowed.
Q: Are teams allowed to bring some dry sweet potato and tangerine skins?
A: It is possible to bring dry sweet potatoes and tangerine skins. But not as chips for decoration. You have to do 100% of the decoration in the kitchen.
Q: For the dessert, are teams allowed to use condensed milk?
A: Yes, it is allowed to bring condensed milk.
Q: What time does the showpiece has to be ready on the table?
A: You have to bring the show piece with you at the beginning. The kitchen will be available from 14.30 h. The show piece has to be ready on the table at 15.30 h.
Q: Who can carry the showpiece on the table? Can it be one of the helpers or can it be one of the team members?
A: The six (6) chefs/pastry chefs and two (2) helpers are allowed to work in the kitchen. These persons are allowed to carry the showpiece on the table.
Q: How many kinds of cutting boards should we bring to the competition kitchen?
A: Teams will have two cutting boards in the kitchen offered by the organizer. All other stuff which the teams need for their work has to be brought by yourself.
National Teams – Chefs Table
Q: Are helpers allowed to set up the table or not? (page 9)
A: The team (1 or 2 chefs) is responsible to assist the guests during the serving from the kitchen. The organizer is in charge of the service in front of the “Chef’s Table”, for beverages and all table services.
Set up for the table and serving food can be done by the team (6 chefs). The helpers are not allowed, this is only allowed to the same six (6) chefs from the hot kitchen! (page 7)
Q: I would like some clarification on the dessert presentation for Chef’s table please, when I look at the description, I can’t decide what is being asked.
Is it 1 large buffet plate/platter with an assortment of 3 SEPARATE types of desserts (all different, one of them hot), for 12 people, so each person would be served 3 different desserts on to a plate from the main platter? And sauce served for all 12 in one serving container/jug, or sauce in 12 separate containers/jugs? (is that why is says ‘as plated service’?)
Is it 1 large buffet plate/platter with 3 components of the SAME dessert (so each component is co-ordinated with each other) one of them hot (and sauce in either one serving container/jug or 12 individual serving jugs)?
When it says ‘as plated service’, does this just mean the sauce is not to be considered a component (ie the same rules as plated dessert), or does it mean all the 12 desserts should be served plated individually (with their 3 separate or co-ordinated components) as a plated service on to the chef’s table, and not as one large plate/platter?
A: The guidelines are clear:
Preparing a Chef’s Table” for 12 persons. 1 dessert on a plate per guest is required. The dessert should have 3 main ingredients e.g. cream, ice and a warm component like e.g. a soufflé. Additionally, the dessert should have a decoration and a sauce.
However, the sauce is not the main ingredient. It may also be served separately in 12 small jars or small bowls or from a large bowl for 12 persons.
In any case, we do not want a sharing plate but a dessert plate per person.
Q: Are we just preparing 6 finger food? Or is it 12 pcs – 2 pcs per person.
A: Six (6) (4 cold and 2 hot) various kind of finger food served on a platters directly at the “Chef’s Table”. 60 pieces presented equally on two platters. 12 pieces presented on two plates for the jury. While sitting at the Chef’s Table, the guests need to be able to reach the finger food easily. That is why all required finger food has to be presented equally on two platters on both parts of the table.
Q: Can two helpers get involved in cooking? Or does one wash dishes and the other has to leave the kitchen during cooking?
A: Chef’s Table” Preparing a “Chef’s Table“ for 12 persons: The six (6) chefs/pastry chefs and two (2) helpers are allowed to work in the kitchen. Only the same six (6) chefs from the hot kitchen can put up the “Chef’s Table”.
That means the two helpers are allowed to work as chefs as well as dish washer in the kitchen – that depends on your organization within the kitchen.
Important: Only the 6 chefs from the hot kitchen can put up the “Chef’s Table”.
Q: Other dishes are served by the plate directly on the Commissioners’ Desk?
A: Yes, all other dishes are served on plates, served by the chefs to the guest at the table.
The team (1 or 2 chefs) is responsible to assist the guests during the serving from the kitchen.
The organizer is in charge of the service in front of the “Chef’s Table”, for beverages and all table services (clear the table).
Set up for the table and serving food can be done by the helpers, but no explanations or comments to the guests. This is only allowed to the chefs, s. your question no. 3.
Q: Three dessert components can be on one plate as a complex dessert?
A: Yes, these three components are requested to be on one plate. Dessert as a plated service.
Q: Can you please send us samples of porcelain? Or at least a photo?
A: Information send out by a separate e-mail before Easter.
Q: What is the size of the table?
A: Information will be given by the end of May 2019.
Q: Only finger food and a cold buffet platter will be placed on the chefs table?
A: Finger food, served on a plate or a small platter (for one person), is inserted at the Chefs Table.
- The buffet platter has larger dimensions, therefore a chef served from a separate table (Gueridon) with fork and spoon and placed all items on a plate, which then is served to the guest.
Here the guest may not serve itself. The platter must be in one piece! Must appear as one unit. It must be also be possible to lift and move as one unit.
Old! – Policy has changed.
Q: Is it okay to have anything under the finger food, like a rock, spoon or other porcelain to hold the finger food?
A: Yes, it is ok to have something under the finger food. Picture one, finger food two, perhaps here the guest needs a stick to pick up the finger food (no cutlery!)
Q: Is there any space or place for finishing the shop pieces before setting them up for the Chef’s Table competition?
A: As the team has the whole community catering kitchen for preparing the Chef’s Table, you have to use this place too for finishing your show piece.
Q: Should seasoned salad for the cold platter be served on the same plate or an individual plate?
A: Salad and sauces have to be separate from the cold platter and not in portions.
Q: Can we serve butter and dip individually to the guest, totally 12 portions?
A: To be placed on the chefs table before start of service. Bread will be offered by the organizer.
Q: According to Q&A, tapas can be served individually to the guest as well or do we need to set up as above picture on chef table for sharing?
A: The pastry showpiece is not at the chefs table – there will be an extra table for the showpiece. Six (6) (4 cold and 2 hot) various kinds of finger food served on platters directly at the “Chef’s Table”. 60 pieces presented equally on two platters. 12 pieces presented on two plates for the jury. While sitting at the Chef’s Table, the guests need to be able to reach the finger food easily. That is why all required fingerfood has to be presented equally on two platters on both parts of the table.
Q: Platter serve on gueridon – as mentioned below, is it cut & served right on the spot in front of the guests or can we do pre-cut and display it on platter tray?
A: (As the guests may not serve themselves, the platter must be in one piece! Must appear as an unit. It must be possible to lift and move as one unit. ) You put your platter at the gueridon and serve in front of the guests.
Q: Vegan course – as plate service – is the dish served from inside the hot kitchen?
A: Yes, it is.
Q: Hot preparation – Lamb saddle and lamb shoulder is the dish served from National hot kitchen (the main ingredient – Lamb, will prepared by our own or will it be provided by the organizer?)
A: You have to bring and to prepare lamb saddle and lamb shoulder on your own in the competition kitchen (Chef’s Table).
Q: Dessert- as plate service – is the dish served from inside the hot kitchen?
A: Yes, it is.
Q: For the petit-four, can we serve it to the guest individually or can we serve it as sharing at the end of service?
A: Petit fours to be platter served to the guests.
Q: For the sample plate of chef table for 12 pax, can we only use the sample plate from RAK or can we use our own personal chinaware?
A: S. guidelines page 9 – Only the china for the hot preparation (s. point 5 – menu composition) is offered by the organizer. The china will be presented during the drawing in February 2019. All other china has to be brought by the teams themselves.
Q: What is the table size dimension for the Chefs Table? We cannot find it in the rules, it says we will be informed later on.
A: The table size is 350 x 140. It is put together of 5 tables 70 x 140 cm. There is a gueridon with 70 x 140 at the end of the table for presenting the show platter. This information could be find at https://www.olympiade-der-koeche.com/en/information-for-teams/information-for-teams-2/
Q: Cold tapas/ hot tapas equally distributed on two platter: challenge to keep hot hot and cold cold. Should the hot items go on the same platter or can it be in separate vessel next to it with some kind of heater in it or maybe on the same platter served on a hot stone? Please give advice.
A: Because it is a Chefs table, we want to have the finger food on two plates for sharing at the table. Hot and cold have to be on these two plates, but it is allowed to put a hot stone or something else under hot finger food to keep it warm. But no cutlery.
Q: 6 team members for the chefs table preparation plus two to help, according to the R&R, they ask who is doing the washing up? An additional person /member or a team member out of the 8? Hygiene issues, uniform issues, not HACCP R&R.
A: One of the helper should do the washing up. Not one on top. One out of the 8! But because we know it is a lot of work and items to do in short time the helpers can also work in the kitchen, but no explanations to the guests. But most of the answers, you can find in the FAQs, please read them carefully. https://www.olympiade-der-koeche.com/en/information-for-teams/information-for-teams-2/
Q: Can we decorate the Chef’s Table? I am speaking for the table where 10 guests will be seated.
A: For each team a “Chef’s Table” is put at its disposal at the end of the kitchen box. In the interest of safety in the halls it is forbidden to dismantle the tables or to add one’s own tables. The only additional item allowed on the table are the menus and plinths for the plates. The diameter of the plinths must be smaller than the plates/platters they have to support.
Chef’s Table – Festive Platter
We want to see a festive platter according to the same rules as we used to do at the cold table!
The end pieces to be placed on the same platter close to the corresponding slices.
The platter must be in one piece. Must appear as one unit. It must also be possible to lift and move as one unit.
Chef’s Table – Showpiece
Attached you will find a pic with the table for the showpiece, standing in front of the kitchen.
Q: At what point/time does this need to be presented?
A: The showpiece has to be ready at 16.00 h
Q: Is the sugar artist allowed in the competition kitchen to assemble the showpiece or must it arrive and be displayed already completed?
A: The six (6) chefs/pastry chefs and two (2)helpers are allowed to work in the kitchen. Only the same six (6) chefs from the hot kitchen can put up the “Chef’s Table”. The helpers are allowed to work in the kitchen
|Time table – Chefs Table|
|Kitchen 1 – 4||kitchen 5-8||additional information|
|Admission of guests to the restaurant area||19.00 h|
|Aperitif for the guests||19.45 h|
|Dip/butter typical for the country||20.00 h||20.00 h||bread by VKD|
|Fingerfood – cold and hot||20.00 h||20.15 h||Porcelain/glas on porcelain is allowed|
|Cold buffet platter||20.30 h||20.45 h|
|Intermediate course vegan||21.10 h||21.25 h|
|Main course||21.30 h||21.45 h|
|Dessert assortment||22.00 h||22.15 h|
|Petit fours||22.10 h||22.25 h|
Q: Is the Junior National Team allowed to bring smoked eel into the competition (whole smoked skin on) for the Restaurant of Nations?
A: Smoked eel must not be brought into the kitchen. Such as smoked salmon or trout, you can smoke eel in a short period of time during the competition. This stands in contrast to ham, which may be brought if it is further processed. In addition, eels are on the red list of endangered fish populations.
Q: Are the teams allowed to bring a small amount of meat for the canapes prior to starting in the kitchen on the IKA Buffet?
A: No, this is not allowed.
|Time table – IKA Buffet|
|Admission of guests to the restaurant area||19.00 h|
|Aperitif for the guests||19.45 h|
|Bread and butter||20.00 h||by organizer|
|Platter with cold finger food||20.00 h||buffet|
|Cold buffet platter||20.00 h||buffet|
|Warm finger food||20.30 h||buffet||
service starts for the guests/explanation at the table
|Main course||21.10 h||table||
no front cooking at the buffet necessary
|Dessert assortment||21.40 h||table|
Q: Besides the kitchen for both disciplines, is there a communal kitchen for teams to share various machinery and a dishwasher? (Like in Luxembourg 2018)
A: Yes, we will have a separate room with various machinery but there is no dishwasher.
Q: Where are the electrical outlets positioned in the competition kitchens?
A: The electrical outlets are positioned in the kitchen at the working tables.
Q: Is the team respobsible to source the rabbit for the main course (IKA Buffet) or is the organizer providing the rabbit to the teams?
A: The team is responsible.
Q: Are youth teams working out of the community kitchens in the buffet discipline?
A: The junior team is working in the kitchen for junior teams. For the restaurant of nations as well as for the IKA-Buffet.
Q: Is it correct that the hot finger foods are then only placed on the buffet just prior to service at let’s say 20:25 and not together with the Cold Finger Foods and Buffet platter at 20:00 h?
A: Yes, correct.
Q: Could you please clarify the Community Catering theme “roots”?
A: “Roots” in this case means vegetables – root vegetables.
Q: The terms of vegetable puree, what lays in this?
A: Vegetables puree, s. page 7 and 8 explanation CV product – bought or selfmade.
Q: CV Products – Is it allowed to have finished tarte?
A: No, not the finished tarte, only the dough, s. page 7 permitted food and explanation CV product.
Q: The helper to set up the buffet – Is he allowed to place the food? And is he allowed to take down finished plates from the hot section to give to the customers?
A: Please read the guidelines – page 4
The other helper is allowed to carry but not to place goods in fridge or freezer. Furthermore, from 9.30 h on this helper is allowed to fill and refill salad and finger food (glasses, spoons as well as at the buffet). She / he is not allowed to do any other work. The organizer will provide a chefs mantel for this helper. After finishing work he must step out of the kitchen.
Q: At the World Cup in Luxembourg, there was a table outfront of the service area for showing off and presentations of the themes. Is this going to be the same at the Olympics?
A: s. guidelines, page 4. The community catering teams have to conceptualize, plan, organize and realize a lunch on the theme “roots” including pricing, ordering of goods, edit recipes, nutritional value calculation, preparation and food distribution.
We will have no extra table.
Q: Will the bowls used for serving the salad be provided by the organizer or are teams required to bring them themselves?
A: You will find pictures for the finger food (glasses and spoon) as well as for the salad glass at
Bowls and spoon are offered by the organizer.
Q: How are the competition dates for the regional teams decided?
A: Regional Teams can choose the competition date themselves in the registration programme.