Edible Buffet – Young chefs Csm Nestle 004 760b38ca31


20:00 PM Jury starts working
20:30 PM Guests start eating
21:00 PM Jury start judging warm, guests start eating warm
14:00 – 14:30 PM Organizing the presentation kitchen (empore), no food only hardware
14:30 – 15:00 PM Organizing kitchen hall 1
15:00 PM Start working in the kitchen
19:00 – 20:00 PM Path for the teams will be blocked 



The teams have 5 hours for the work in the kitchen, transport from the kitchens in Hall 1 up to the empore to the presentation Kitchen and the establishment of the buffet.

Marshalls assess the hygiene during cleaning the kitchen, a helper team is allowed to enter the kitchen at 20:00 PM of the hall 1 to clean and tidy up around there.

The VKD offers each team 3 thermophores for transportation, during the transportation the teams have to pay attention to hygiene. Each team will receive an additional table for dishes etc. On the empore is a freezer for all teams available, bread and butter is organized via VKD.

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