INFORMATION
SOJOURN, STAFF, LOCATION
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Superior Accommodations
All programs are inclusive of hotel, all meals & wines,
market visits & much more!
Locations
Culture, cuisine, art, nightlife & more!
Facilities
Work with Europe's latest culinary equipment in a real
world setting
All
of our programs and excursions are available for your
association at special group rates.
Culinary
Institutes,
corporations and agents,
click
here
to learn more
about special offers for our partners as well as the
Institutes' custom courses.
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Mediterranean cuisine, buffet, vegetarian, pasta, baking,
hearth breads, desserts and more from the Institute's and
Italy's top culinary professionals.
SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry
Food, Pastry , Bakery, Gelato, Trade Shows
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Planning a Special Event that requires Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian
dinners, events, demos and expert seminars on Italian and International
Cuisine for restaurants, resorts, hotels, cruise ships, gourmet
shops and trade fairs. E mail
us your plans to find out costs and sample itineraries.
Do you require professional training for your staff or menu development
for authentic Italian and Mediterranean Cuisine?
Whether you already have a successful restaurant, need to update
or are considering a rollout, ICI can assist in full immersion
staff training or to perfect your menu or concept.
E mail us here.
Looking
for an Apprenticeship or Stagiere in Italy?
Learn authentic Italian cuisine from the source. Work alongside
a master following a course. E-mail your resume here
Are
you a restaurateur looking
for a Professional Chef from Italy?
The Italian Institute for Advanced Culinary & Pastry
Arts receives scores of inquiries from both Italian chefs and
restaurant owners around the world who are seeking either permanent
or seasonal positions or consulting services. E mail us here
to inquire.
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IKA
International Culinary Olympics
Erfurt,
Germany
OCTOBER
18-23, 2008
Join the action with over 2000 chefs from 40 countries
during the most prestigious culinary competition in
the world!
CLICK
HERE TO JOIN ICI AT THIS EXCLUSIVE EVENT!
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The
competitive nature of this, and other similar events, is to
show the world the latest developments in culinary art. See
NOW what others will 'introduce' two years from now...
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The
Best of the Best
(click
here for
the list of participating nations and teams)
IKA 2008 will be the biggest assemblage of culinary professionals
ever: 40 national teams, 90 Regional Teams, 11 military teams and
2000 chefs and confectioners will be competing for medals and the
Olympic Champion Title at the Culinary Olympics 2008 in Erfurt, Germany
from October 19 - 23, 2008. Competitors will be demonstrating their
top culinary performance in twenty categories that encompass every
area of haute cuisine and patissier.
Every four
years, thousands of the world's top chefs and confectioners compete
in the International Culinary Olympics held in Germany. Officially called
the Internationale Kochkunst Ausstellung (IKA) for the past 100 years,
the event is known as the culinary "Olympics" because competition
tests chefs in much the same way the sports Olympics do. The event began
as a local cooking contest in 1896 at the Frankfurt fairgrounds which
remained the location of all the competitions until 1996 when the competition
moved to Berlin, and now the gastronomic paradise of Erfurt.
International competition sharpens individual culinary skills, demonstrates
a country's cuisine to the world and allows chefs to see how they
compare with foreign counterparts. Team members share camaraderie,
train together and learn from each other. More important than individual
accomplishment is the ultimate mission: to update and improve the
cuisine in the teams' country, region or organization.
The purpose of the competition is the assessment of chefs' and pastry
chefs' abilities and performances. The public is thus offered a practical
demonstration of the latest developments in culinary art, while the
next generation of young cooks will be stimulated to further efforts.
A well educated consumer is vital for the success of the restaurant
sector and imperative to any country who survives on Epicurean tourism.
 INOGA:
The International Hotel and Restaurant Fair
THE MEETING-POINT OF INTERNATIONAL GASTRONOMY
Over 30,000 visitors attend the four day event for the competition,
lunches, dinners, parties as well as demonstrations, lectures and
new introduction to the culinary world during an international trade
show.
The Trade
Fair for the Catering and Hospitality Sector presents tried-and-tested
standards and providing an overview of current market trends with
presentation of conventional products and services as well as future
issues. The parallel trade program at the INOGA is a real magnet for
the public. The combination of specialist presentations and events
with famous, expert speakers offers a wealth of ideas, know-how and
the latest trends and offers professional stimulation to all those
occupied in the food, and catering sector.
The
Competitions: Culinary, Pastry, Catering
Culinary Olympic Guidelines
(click
here for
the list of participating nations and teams)
The competitions are sectioned according to each type of participant:
National Culinary Teams, Regional and Private Culinary Teams, Individuals,
National Youth Teams, Pβtissiers Culinary Teams, Military Culinary
Teams and Catering Culinary Teams.
National
Culinary Teams, Regional Teams, Military Teams
-Assembly of the team: 1 team captain, 4 chefs
& 1 pβtissier.
-All menus must be presented prior to arrival
-Each team is given one kitchen which is glass enclosed where both the
judges and public can constantly view.
 CATEGORY
A: CULINARY ART
2 Show Platters: finger food, tapas and/or snacks (two parts)
Show
platter 1: 5 different types of finger food, tapas and/or snacks
in 6 separate portions (prepared cold, displayed cold)
Show platter 2: 5 different types of finger food, tapas
and/or snacks in 6 separate portions (prepared hot, displayed cold)
Platter:
a festive, cold display platter for 8 persons
Platter: six different complete hors d' oeuvres, individually
prepared for 1 person
*One
of the 6 different hors d' oeuvres has to be prepared twice (2 x)
and is determined for the tasting by the jury.
*Each platter must be accompanied by a single serving plate containing
one serving each of all the items on the platter to make relative
portions apparent.
 CATEGORY
B: CULINARY ART
Vegetarian platter: ovo-lacto-vegetarian (without meat, milk
products and eggs are allowed) prepared and presented as main-course
for 4 persons. (prepared hot, displayed cold)
Menu for one person: consisting of 3 courses (hors d' oeuvre,
main-course, dessert) (prepared hot, displayed cold)
4 different, individually served innovative main-courses: (plates)
(prepared hot, displayed cold)
*Judges
look for innovation in appearance while nation's must respect the
tradition of their cuisine. At the left, the Italian National Team
presents "bruschetta", prepared elegantly where haute cuisine
is in synthesis with the integrity of the Mediterranean.
CATEGORY
C Pâtisserie
6 identical plated desserts: warm or cold served on plates.
The desserts have to be prepared in a way that they can be served
banquet style for 200 persons.
1 platter: with sweet biscuits, chocolates, petits fours,
cheese fours or friandises, 5 different types for 8 persons with show
piece suited to the theme.
4 different exclusive desserts: plated with show piece suited
to your self chosen theme.
 *For
the tasting by the jury one of the 4 different desserts for 1 person
has to be prepared twice (2x) This dessert has to be given directly
to the jury.
* All
exhibits have to be of edible materials. The jury reserves the right
to test and taste everything presented by the teams.
CATEGORY
R: RESTAURANT OF NATIONS
The participating national culinary teams will prepare specialties
of their nations. As in a normal restaurant, viewers and the public
are invited to eat these meals prepared the culinary teams and do
the judging themselves. In all, over 3500 haute meals are prepared
by countries spanning six continents. Each national culinary team
has to prepare 110 menus. Ten judges will sit with one hundred visitors
and will judge accordingly. It is the only place where visitors actually
dine on the same food with the judges offering participants a one
in a lifetime chance to experience the absolute best in haute dining
from forty different countries!
Menus
must adhere to the following criteria:
110 Appetizers: consisting of hors d' oeuvres using fish,
crustaceans or poultry with appropriate garnishes to be served on
28 cm (diameter) plates.
110 Main courses: utilizing either butchers' meat or game
with appropriate garnishes to be served on 28 cm (diameter) plates
110 Desserts: served on 28 cm (diameter) plates.
*In
the restaurant of nations one portion of this menu will be presented
as showpiece in a display case for guests. These menu items should
be made a day in advance, preserved with aspic and will be also photographed
for the IKA book.
*Each team is required to present two complete and different menus,
in both, German and English along with precise recipes and preparation
details for 110 portions.
*All ingredients must be provided by each team itself.
Pastry
Teams
-Assembly of the team: 2 pβtissiers.
-All menus must be presented prior to arrival
-Each team is given one kitchen which is glass enclosed where both
the judges and public can constantly view.
The
competition is divided into two intense segments:
1 chocolate Showpiece at least 50 cm high with a base of at
least 0.2 m². 2 gâteaux are to be integrated in this showpiece.
2 gâteaux very differing techniques, appearance and
decors (not lager than Ø 22 cm and not smaller than 18 cm;
various shapes are desired). From this, one chocolate gâteau
and one fruit gâteau is to be made. These gâteaux for
part 1 may be treated with gelatin or aspic, if necessary, in order
to keep them fresh looking all day. Exact recipes for both gâteaux
are required (amounts of ingredients and work procedure).
*One gâteau is to be labeled for part 2 (practical working).
1 Sugar Showpiece at least 50 cm high with a base of at
least 0.2 m². The showpiece may not exceed 50% of pastillage
in contents. This showpiece may be protected from humidity with the
aid of a glass or plastic
display case. The 6 plated desserts are to be presented together with
the sugar Showpiece.
6 different desserts three warm desserts, yet presented
cold and three cold desserts, presented cold. These desserts are to
be presented on plates. They may be treated with gelatin or aspic,
in order to keep them fresh looking all day. Two desserts have to
be labeled for part 2. Exact recipes for all desserts are required
(amounts of ingredients and work procedure).
6 x 8 different Friandis including a showpiece. The showpiece
may be created from caramel, chocolate or pastillage. Its base should
measure at least 0.2 m². Exact recipes of all Friandis are required
(amounts of
ingredients and work procedure).
PART
2: Practical Working in the Show Kitchen
1 x two gâteaux 1 gâteau for the jury and
one for the photographer respectively. This gâteau has to
be identical with the labeled one of part 1, identical in the
listed ingredients and in appearance.
3 x 8 different Friandis these have to differ from
the ones in part 1. All Friandis have to have exact listings of
ingredients (amounts and work procedure).
6 identical cold desserts (5 desserts for the jury, 1
dessert for the photographer). These desserts have to be identical
to the labeled desserts of part 1 in listed ingredients and appearance.
6 identical warm desserts (5 desserts for the jurors,
1 dessert for the photographer). These desserts must be identical
with labeled desserts of part 1 in listed ingredients and appearance.
The dishes have to be presented for the jury
according to the following schedule:
11.30 h 11.50 h gâteaux 20 minutes
11.50 h 12.20 h Friandis 30 minutes
12.20 h 12.40 h cold desserts 20 minutes
12.40 h 13.00 h. warm desserts 20 minutes
*Biscuit may be brought along as a ready made product; all
additional products as well as decors must be made during business
hours in the show kitchen.
*Offenders against the regulations may be disqualified.
Catering
Teams
-Assembly of the team: 1 chef, 1 team
chef, 1 trainee
-All menus must be presented prior to arrival
-Each team is given one kitchen which is glass enclosed where
both the judges and public can constantly view.
The
competition is divided into two parts: A written preliminary
round and a practical competition during the IKA 2004 in Erfurt.
PART
1: Written Presentation of Menus
Just as in a catering contract: clarity, enthusiasm and
price. In this case the recipes for service must also be presented.
PART
2: Community Catering Restaurant
The participating teams will prepare specialties of their nations.
Each team has the following task:
1 x 150 menus consisting of: hors d'oeuvres (using fresh salad),
main course, dessert (using milk products)
Ask two complete menu suggestions submitting with a recipe in
followable description, material order for 150 portions, crowd calculation,
market prices, nutritive value calculation.
Goods, which are used, may not exceed 3 Euro per person
The product effort prices depend on the supplies wholesale or
SB markets
Application documents are to be submitted in German and English.
*The proposed competition menu should be followable in practice,
that is in particular valid for fittings and pantry manner for the
presentation list could be reached.
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Andrea Voltolina
Ice
Carving Classic
6th
Annual Celebration of the Mediterranean Cuisine of Great Greece
