Saturday, October 18, 2008
Check in, welcome dinner, orientation for the competition

• Arrival and check-in at the hotel.
• Orientation about the four days of competition.
  • ICI president, master chef and international culinary judge John Nocita and Team Italy Trainer Fabio Momolo takes participants through every detail of the program including important aspects to consider while viewing the exhibitions. This in-depth explanation will enable participants to not only navigate thorough the myriad of spectacular culinary and pastry art but also to identify advantage and disadvantage points of each presentation that will raise or lower a score respectively.

    This newly found knowledge gives participants the ability make the distinction between excellent works from perfect ones. Most importantly, participants will have gained a knowledge of how a cuisine, dish, plated dessert, praline or sugar and chocolate art should be composed in the future for the most important judge of all: his or her clientele.

• Welcome dinner in the bustling medieval town of Erfurt with John Nocita, Fabio Momolo and special guests from past Italian Culinary Teams as well as Team Italy 2008.
• Overnight at the hotel.

Sunday, October 19, 2008
IKA Culinary Olympics, inside the Italian National Team preparing for the hot food competition, meeting the other teams, lunch and dinner at the Restaurant of Nations

• Early morning departure by shuttle to the 2008 Culinary Olympics.
  • Special early admission grants participants an inside look at the preparation for today's events. Today Team Italy is scheduled for judging in the Restaurant of Nations. Fabio Momolo will explain what's happening as participants observe the work of the Italian chefs in the glass kitchen.
  • 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!
• Free time to meet some of the other competitors chefs and teams from around the world.
• Lunch at the Restaurant of Nations with today's country: Italy. During lunch, John Nocita will demonstrate how each item will be critiqued by the judges, Participants will complete the same card as the international jury. Once the group's judging is complete, John will give his review and participants will share theirs.
• Viewing of cold displays after lunch.
• Free time for the group.
• Attendance at the judging and awards ceremony at the end of the afternoon.
• Dinner at the Restaurant of Nations with tonight's country: Australia, Canada or Iceland. Participants will complete the same card as the international jury. Once the group's judging is complete, John will give his review and participants will share theirs.
• Attendance at the judging and awards ceremony at the end of the evening.
• Return to the hotel.
• Free night for rest or nightlife in the city.
• Overnight at the hotel.
  

Monday, October 20, 2008
IKA Culinary Olympics, inside the Italian National Team preparing for the Categories A&B Culinary Art Competition, meeting the other teams, lunch and dinner at the Restaurant of Nations

• Morning departure by shuttle to the 2008 Culinary Olympics.
  • Special early admission grants participants an inside look at the preparation for today's events. Today Team Italy is scheduled for judging in the Culinary Art Competition. As always, participants are extended an inside look at the action observing the work of the Italian chefs in the glass kitchen.
  • 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

  
  

  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)

  • 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.
    
    
• Two culinary judges analyze the works of art of the Italian Team together with participants pointing out areas of interest for the group. Then the judges escort participants to tables of other teams as all offer critiques. This is a perfect time for pictures as the ideas during this competition are enough to fill thousands of cookbooks.
• Free time to browse and analyze tables and displays from all the country competitors and to meet some of the other competition chefs and teams from around the world.
• Lunch at the Restaurant of Nations with today's country: Hong Kong, Hungary or Ireland. Participants will complete their judging cards and once the group's judging is complete, everyone will share their views.
• Free time for the group.
• Attendance at the judging and awards ceremony at the end of the afternoon.
• Dinner at the Restaurant of Nations with tonight's country: Japan, Portugal or Russia. Participants will complete their judging cards and once the group's judging is complete, everyone will share their views.
• Attendance at the judging and awards ceremony at the end of the evening.
• Return to the hotel.
• Free night for rest or nightlife in the city.
• Overnight at the hotel.

Tuesday, October 21, 2008
IKA Culinary Olympics, inside the Italian Pastry Team preparing for the Pastry Competition Part I: Presentation Day, meeting the other pastry teams, lunch and dinner at the Restaurant of Nations

• Morning departure by shuttle to the 2008 Culinary Olympics.
• Special early admission grants participants an inside look at the preparation for today's events. Today, the Italian Pastry Team is scheduled for judging in the Pastry Competition. As always, participants are extended an inside look at the action observing the work of the Italian chefs in the glass kitchen.

  • PASTRY COMPETITION PART 1: Presentation Day

  • 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).

• The host judges guide participants through this grueling day of concentration and painstaking detailed work. The competition is fierce as forty national pastry teams battle to be the best. The USA, Sweden, Canada and Singapore are favorites with their keen attention to design and pristine detail
• Free time to browse dessert and patissier displays from all the country competitors and to meet some of the other competitor pastry chefs and teams from around the world
• Lunch at the Restaurant of Nations with today's country: Singapore, Switzerland or Turkey. Participants will complete their judging cards and once the group's judging is complete, everyone will share their views.
• Free time for the group.
• Attendance at the judging and awards ceremony at the end of the afternoon.
• Dinner at the Restaurant of Nations with tonight's country: United Kingdom or USA. Participants will complete their judging cards and once the group's judging is complete, everyone will share their views.
• Attendance at the judging and awards ceremony at the end of the evening.
• Return to the hotel.
• Free night for rest or nightlife in the city.
• Overnight at the hotel.

Wednesday, October 22, 2008
IKA Culinary Olympics, inside the Italian Pastry Team preparing for the Pastry Competition Part II: Practical Working in the Show Kitchen & Show Pieces, meeting the other pastry teams, lunch at the Restaurant of Nations, Beer Fest with food from the German Chef's Federation, Closing ceremonies and Gala, pasta party

• Morning departure by shuttle to the 2008 Culinary Olympics.
• Special early admission grants participants an inside look at the preparation for today's events. Today, the Italian Pastry Team is scheduled for judging in the Practical Pastry Competition. As always, participants are extended an inside look at the action observing the work of the Italian chefs in the glass kitchen.

  

  • PASTRY COMPETITION 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.

• This morning is high energy as two pastry chefs must execute a series of plated desalt presentations in a matter of minutes and in succession. Following Team Italy's presentation, participants are encouraged to visit and observe other teams for this magnificent execution of fine pastry arts.
• Free time to browse dessert and patissier displays from all the country competitors and to meet some of the other competitor pastry chefs and teams from around the world
• Lunch at the Restaurant of Nations with today's country: South Korea or Russia. Participants will complete their judging cards and once the group's judging is complete, everyone will share their views.
• Afternoon is free at the competition and trade fair to browse and photograph the over 10,000 plates, sculptures and desserts from 40 countries around the globe, or to sit and anxiously wait the final results with the Italian Team or any team you wish.
• Beer Fest, German style all afternoon with specialties from the German Chefs Association.
• Closing ceremonies and Gala
• Pasta Party
  • Leave it to Team Italy to be the only country at the Culinary Olympics that has the honor to make dinner for all two thousand chefs from around the world. The "Pasta Party" has been a tradition since 1996 when the Italian Team decided that following the grueling four day event, they were ready to eat pasta! The other 33 countries at the time did not need convincing and the event eventually became sanctioned by the Culinary Olympic Commission and became a tradition, as well as history and a lot of fun, great food and, of course, wine!
  • *ICI Participants are welcomed in the kitchen to assist the Italian National Team or just enjoy the festivities.
• Visit to our favorite club with chefs from all over the world.
• Overnight at the hotel.

Thursday, October 23, 2008
Departure

• Arriverderci until 2012!
  

PRICE:

• Euro 1695 per person

THIS PROGRAM IS ALL-INCLUSIVE FROM THE TIME OF ARRIVAL TO THE HOTEL UNTIL DEPARTURE*

• Click here to register for this program.
  
  Special group rates available for colleges, associations and agents. Contact us here to inquire about eligibility.

*PRICE INCLUDES:

• Accommodations in a three star hotel in Thüringen, Germany
  
• Full use of Hotel facilities.
• Transfers from the hotel to the convention center and return daily.
• VIP entrance tickets to the competitions and trade fair at INOGA Convention Centre.
• Transfers to and from welcome dinner.
  
• Complete board: All meals included:
  • Welcome Dinner
  • 5 Breakfasts at the hotel
  • 4 Haute Cuisine Lunches at the Restaurant of Nations
  • 3 Haute Cuisine Dinners at the Restaurant of Nations
  • Beer Fest
  • Pasta Party
    
• Fully guided and accompanied by English speaking international culinary judges, master chefs and chefs.
  
• Certificate of Completion ICI: 50 Hours Full Immersion.
• Certificate of Collaboration, Italian Culinary Team (for those assisting in the kitchen on the final evening)
  
• Tax and gratuities
  

*Price does not include airfare or other travel during free time.
*Price based on double occupancy. Single supplement is Euro 295