{"id":1269,"date":"2019-06-05T11:09:48","date_gmt":"2019-06-05T09:09:48","guid":{"rendered":"https:\/\/www.olympiade-der-koeche.com\/en\/?p=1269"},"modified":"2019-06-05T15:59:15","modified_gmt":"2019-06-05T13:59:15","slug":"international-food-trends-from-germany-singapore-and-sweden","status":"publish","type":"post","link":"https:\/\/www.olympiade-der-koeche.com\/en\/news\/international-food-trends-from-germany-singapore-and-sweden\/","title":{"rendered":"International food trends from Germany, Singapore and Sweden"},"content":{"rendered":"

The IKA\/Culinary Olympics have found the perfect industry platform with INTERGASTRA, the leading trade fair for the hotel and restaurant industry in Stuttgart. For four days, international cooking teams compete for the Olympic victory and at the same time set impulses for the food trends of tomorrow. Thanks to its extraordinary range of exhibitors from the hotel and catering industry, the trade fair reflects the whole world of hospitality. Another advantage is that restaurateurs are among the most important visitors to the fair and benefit from the innovative creations of international teams. \u201cEven today, the rumours are unflappable that the IKA\/Culinary Olympics has set the finger food trend. And this, of course, makes us proud! We also hope for further culinary peculiarities, which will establish themselves as trends within the teams, in order to eventually be created as an indispensable element in the professional kitchens of the restaurateurs,\u201d explains Andreas Becker, President of the German Chefs\u2019 Association, Verband der K\u00f6che Deutschlands e. V. (VKD). The German Chefs\u2019 Association is the patron of the IKA\/Culinary Olympics and organises the competition.<\/p>\n

Trendy visions from the professional kitchen<\/strong><\/p>\n

\"At
At the IKA\/Culinary Olympics, the German national culinary team and the junior national culinary team will be joined under the leadership of Ronny Pietzner for the first time. Image source: VKD\/Kliewer Photography.<\/figcaption><\/figure>\n

Ronny Pietzner, team manager of the German national culinary team, sees a stronger use of local fish and meat and the use of old vegetable and fruit varieties as the potential food trends of the future. According to Ronny Pietzner and Peter Jelks\u00e4ter, team manager of the Swedish junior national culinary team, the “from-nose-to-tail principle”, i.e. the use of the entire animal, is already established in professional kitchens \u2013 not least because of the fact that the Jury of the IKA\/Culinary Olympics pays attention to a reduction in food waste. Chef Louis Tay, former team manager of the Singapore national culinary team, who won the 2016 IKA\/Culinary Olympics, also expects to see a return to the basics of classic cooking combined with modern techniques. The IKA\/Culinary Olympics play an important role here: if a team decides to use a particular ingredient, it is more than likely that this ingredient establishes itself as a trend within the teams and then asserts itself in professional kitchens. Singapore\u2019s national culinary team made this experience: under team captain Teo Yeow Siang, the team created the main dish for the 2016 competition. \u201cA particularly challenging component was the rabbit ragout in an Asian roll. Our ragout then found its way back into a menu at the Expogast 2018. I was elated by this,\u201d recalls Louis Tay.<\/p>\n

\"Together
Together with Peter Jelks\u00e4ter, the Swedish junior national culinary team won the Olympic gold medal at the IKA\/Culinary Olympics 2016. Image source: PerErik Berglund @znapshot.se.<\/figcaption><\/figure>\n
\"Louis
Louis Tay was Team Manager of the national culinary team from Singapore at the last IKA\/Culinary Olympics. His team brought home the Olympic gold with him. Image source: Singapore National Culinary Team 2016.<\/figcaption><\/figure>\n

Trendsetting 2016? Review of the menu creations<\/strong><\/p>\n

Food trends start where innovation begins and professional chefs are ready to embark on a combinatorial venture. \u201cIn 2016, the German team decided to use relatively new ingredients and preparation methods, such as spruce shoots, puffed chia seeds or the cooking method in hay ash,\u201d explains Ronny Pietzner. \u201cWhile the majority of their German colleagues are familiar with these ingredients, we can also help selected ingredients to gain more popularity around the world through the IKA\/Culinary Olympics.\u201d With team captain Peter Jelks\u00e4ter, the Swedish junior national culinary team also ventured out to extraordinary combinations, which, not least, brought them the Olympic gold medal for the juniors in Sweden in 2016. \u201cOur starter was a lemon-glazed salmon with lightly smoked mousseline, including trout rye on a dill emulsion,\u201d recalls Peter Jelks\u00e4ter. Amongst other things, the team prepared a reindeer Porterhouse Steak with spinach, apple jelly and liver cream as the main menu. Roasted almonds, pickled mustard seeds, juniper oil and reindeer jus gave the dish its special character. \u201cWe cannot yet tell, whether we have set a trend with it \u2013 however, it will be interesting to see if we rediscover parts of our creation during the upcoming IKA\/Culinary Olympics,” explains the team chef.<\/p>\n

IKA\/Culinary Olympics 2020<\/strong><\/p>\n

At the IKA\/Culinary Olympics 2020, the jury and guests will be able to look forward to new menu combinations by international chefs from approximately 39 nations. The German national culinary team is also preparing for the competition. \u201cWe do not want to reveal too much, but the most important components here are catfish, Sauerbraten (German-style sweet and sour beef roast) and variations of venison fillet with red and black cabbage. A special combination of lemon, mascarpone and chocolate is also planned,\u201d explains Ronny Pietzner.<\/p>\n","protected":false},"excerpt":{"rendered":"

The IKA\/Culinary Olympics is the oldest and largest culinary art exhibition in the world. The participants have been venturing out extraordinary menu creations for over 100 years, which often did not exist before. A look at the dishes of the winning teams from 2016, Singapore and Sweden, reveals what future food trends could be. Local hero Germany represents itself through its dishes in the next IKA\/Culinary Olympics during INTERGASTRA 2020 (14th \u2013 19th February).<\/p>\n","protected":false},"author":2,"featured_media":1267,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11],"tags":[22],"acf":[],"yoast_head":"\nInternational food trends from Germany, Singapore and Sweden<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.olympiade-der-koeche.com\/en\/news\/international-food-trends-from-germany-singapore-and-sweden\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"International food trends from Germany, Singapore and Sweden\" \/>\n<meta property=\"og:description\" content=\"The IKA\/Culinary Olympics is the oldest and largest culinary art exhibition in the world. 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