About Competing

Working in full view of judges, team members are scrutinized as they prepare an elaborate three course dinner for 100 people in only five hours. A gold medal performance demands concentration, physical stamina and composure from each individual member as well as superior teamwork. Innovation must be balanced with viability when the team creates competition entries. Judging is based on harmony of competition, appetizing and elegant presentation, and correct basic culinary preparation using modern techniques and indigenous products and exemplary plating.

 

Competition Structure

Culinary competitions are built on a point structure whereby each national team, comprised of four chefs, one pastry chef and one team captain strives to obtain the highest number of total points to win best overall and receive world champion distinction. Using the indigenous foods and flavours of their home country, the teams are judged in two specific competitive categories:

Restaurant of Nations Hot Competition
Working in full view of judges, team members are scrutinized as they prepare an elaborate three-course dinner (hot appetizer, main course and dessert). Time limit and number of people served varies among competitions, but generally each team has approximately five hours to prepare dinner for about 100 people. A gold medal performance demands concentration, physical stamina and composure from each individual member as well as superior teamwork.

Cold Platter Display Table Competition
Innovation must be balanced with viability when the team creates competition entries in three categories: finger foods/tapas/snacks/hors d’oeuvres; three-course menus and main courses (including one vegetarian); and patisserie, which includes a showpiece, desserts and sweet biscuits/chocolates/petits fours/friandises. Judging is based on harmony of colour and flavour, appetizing and elegant presentation, correct basic culinary preparation using modern techniques and indigenous products, and exemplary plating.

 

The Culinary Olympics

At the World Culinary Olympics Culinary national teams strive to obtain the highest number of total points to win best overall and receive world champion distinction. They utilize the indigenous foods and flavours of their home country, and are judged by their peers in two specific competitive categories: (Restaurant of Nations) Hot Competition (66-2/3 points) and Cold Display Table Competition (33-1/3 points).

International Competitions

International competitions are an integral part of the lead up to the Culinary Olympics.

Every competition serves as a stepping stone – building momentum and developing the skills and team synergy needed to be a top contender at the World Culinary Olympics hosted once every four years.

 

Salon Culinaire Mondial
 

Held every six years in Basel, Switzerland this prestigious event ranks as one of the three most important international culinary team competitions.

Participants from more than thirty countries, including the top ten ranked national culinary teams will compete for gold as well as for points in the world rankings.

 

Culinary World Cup

The Culinary World Cup is a five day competition held every four years in Luxembourg during the Expogast international gastronomy show.

Rated second most important culinary competition worldwide next to the Culinary Olympics, the 2006 Culinary World Cup featured over forty national, regional and private culinary teams plus 400 individuals competing for gold.

 

American Culinary Classic

This top level international competition is endorsed by The World Association of Chefs Societies (WACS) and attracts competitors from over one hundred countries.

The Culinary Olympics

Internationale Kochkunst Ausstellung (IKA) Culinary Olympics

Founded in 1896, this time honored international competition is the pinnacle of culinary excellence. 

Held every four years in Erfurt, Germany the Culinary Olympics (formally the Internationale Kochkunst Ausstellung International Culinary Art Competition) brings together the best chefs from around the globe and serves as a world class venue to showcase culinary skill and to compete for gold medal standing.

The Culinary Olympics as the largest and most prestigious culinary competition in the world attracts considerable media and public attention. With a twenty five year legacy as World Champions and favoured contenders, the 2016 Culinary Team Canada Olympic team of chefs is passionately focused on living up to Team Canada’s reputation and on fulfilling the vision to be the best in the world.