Competitions

The IKA Culinary Olympics:

From humble beginnings in Frankfurt am Main in 1900 to the present day the IKA Olympiade der Köch (Culinary Olympics) is recognized as the World’s largest and most prestigious culinary competition. Not unlike the athletic Olympics the event is staged every four years. Hosted by the Verband de Köche Deutschlands. (German Chefs’ Association) the competition has been held in a variety of German cities including Frankfurt, Berlin, Erfurt and most recently, in Stuttgart. The Stuttgart Culinary Olympiad this past February celebrated the twenty-fifth anniversary of the gastronomic gathering.

Attendance as a competitor is advantageous for a number of reasons. The Olympics provide unique opportunities to witness the newest international culinary trends. What is seen and tasted at the culinary Olympics will soon be found on menus around the world. Furthermore, the latest in kitchen equipment, tools, clothing, china, cutlery, glass and tableware on display as are specialty foods, convenience products, and beverages at the massive trade show held in conjunction with the competition. The opportunity for networking with chefs from all corners of the globe and developing lifelong international friendships is in itself a very good reason for attending. In attendance at the last event in February 2020 were:

  • 2,000 active participants.

  • Representatives from 59 countries.

  • Hundreds of judges, organizers, and volunteers.

  • 7,000 menus.

  • 28,000 guests and visitors.

Included in the list of those participating in the last schedule of competitions were:

  • 32 - National Teams:

  • 24 - National Youth Teams.

  • 50 - Regional Teams Culinary Arts. 2

  • 8 - Community Catering / Military Catering teams.

  • 500 - Individual Culinary Art exhibitors.

National Youth (Junior) Team Competitive Requirements:

To determine which of the junior teams cooks best each team must partake in two separate competitions. A drawing is held well in advance of the competitions to determine which teams will cook in which kitchen on which day:

  • Hot kitchen Program

Restaurant of Nations: Each team of five members and one helper must prepare and cook a three-course meal for 60 persons. Traditionally, teams bring indigenous foods from their respective countries and cook menus that represent their national cultures.

The first course is to be composed of fish/seafood and appropriate accompaniments. The dish must be comprised of predominantly hot components. The second course must be composed of hot meat, game or poultry with appropriate sauces, garnishes and accompaniments. The dessert must consist of a variety of components providing different textures and temperatures. All dishes must be in keeping with modern culinary presentation and techniques and must adhere to modern nutritional standards.

Teams have five hours to prepare and one and a half hours to cook and serve their menus in identical kitchens equipped with state-of-the-art equipment, pots, utensils and china. Teams may bring their own specialty equipment if included on a list of additional equipment, appliances and tools provided by the organizers. The rules allow some for some advanced food preparation such as peeled vegetables or basic unfinished stocks. All food products must be labeled for inspection prior to the commencement of cooking. At all times the rules must be adhered to or points will be deducted, or disqualification could be declared.

Although the actual kitchens are off limits to the public, the outer wall is made of glass providing the guests the opportunity to observe the teams in action. Obviously, the competitors are required to work under great pressure while under the close scrutiny of discerning judges and a curious and distracting public. While in the kitchen the competitors are judged on cleanliness, preparation and cooking technique and skill, appearance, and teamwork. A separate collaborative of judges evaluates the meals prepared by the teams and award points based flavour, presentation, technique and consistency.

IKA Buffet Program:

  • On their second day of competition, the same team members are required to prepare an elaborate edible hot and cold buffet for twelve persons. As in the hot program, this buffet must be made from scratch in five hours with a minimum amount of advanced preparation allowed. Mandatory offerings on the buffet are as follows:

  • One platter for twelve with four varieties of finger foods (two hot selections and two cold selections)

  • One elegant festive plater for twelve containing three main components, (meat, seafood, poultry etc.- to be announced by the organizers well in advance) three varieties of compatible garnishes and at least two complementary sauces.

  • One hot main course, (meat, seafood, poultry etc.- to be announced by the organizers well in advance) with appropriate side dishes, sauces and garnishes. The main course must be cooked/ finished and served to the guests tableside.

  • One dessert consisting of one hot and one cold component, sauce and decorations / garnish. Although china and cutlery will be provided, contesting teams are required to provide the platters, bowls, sauce containers etc.

Scoring and Awards:

Unlike Olympic athletic contests, the awarding of medals in both categories of competition is based on a points system and more than one gold medal can be awarded in each category. A team that excels in their category and garners a high score can receive a gold medal even if another team accumulates more points.

There is, however, only one winner in each category and the team receiving an over-all high combined score for both categories will be awarded championship status.

The point structure for awarding medals is as follows:

  • 100 points gold medal with distinction.

  • 99 – 90 points - gold medal.

  • 89 – 80 points - silver medal.

  • 79 – 70 points - bronze medal.

  • 69 – 60 points - diploma.

  • 59 – 0 points - confirmation of participation.

The kitchen judges award points based on the following rating scales:

Hot Program: Each of the three courses can be awarded a maximum score of 100 points

  • Preparation - 10 points

  • Hygiene, working skills / techniques, organization, food waste – 25 points

  • Service – 5 points

  • Presentation – 10 points

  • Flavour - 50 points

Total – 100 points Point totals from all three courses are averaged to determine the overall hot program score.

IKA Buffet: Each of the four courses / buffet components can be awarded a maximum score of 100 points:

  • Preparation - 10 points

  • Hygiene, working skills / techniques, organization, food waste – 25 points

  • Service – 5 points

  • Presentation – 10 points

  • Flavour - 50 points

  • Total – 100 points Point totals from all four buffet courses are averaged to determine the overall hot program score. The Villeroy and Boch Culinary

World Cup: As is the case with most international culinary competitions, the IKA Culinary Olympics and the Villeroy and Boch Culinary World Cup are sanctioned by “Worldchefs” the World Association of Cooks’ Societies who have standardized the rules, judging criteria and methods of scoring. Therefore, the Villeroy and Boch Culinary World Cup to be held in Luxembourg in November 2022 will be governed under the same rules and regulations as the aforementioned Culinary Olympics.