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2016 International Culinary Olympics
A Special Program that Brings You to the Action
Proudly Hosted by the Italian Culinary Institute
together with the Italian Culinary Team

Join 2000 Chefs from 40 Countries Competing in the Most Important Culinary Event on Earth!
Erfurt, Weimar, Germany, Dates to be Announced


Scroll down for itinerary and all inclusive price

Team Germany completing their buffet display table during the Category A Culinary Art presentationThe Event

Forty national teams, twenty military teams, scores of regional and private teams, over two thousand individuals compete in Germany every four years in an attempt to show the rest of the world whose cuisine is the best. The prizes go to those teams and individuals who demonstrate that the techniques, taste and presentation employed during preparation are superior than their colleagues.

The purpose of international culinary competitions is the assessment of chefs' and pastry chefs' performances. The public is offered a practical demonstration of the latest developments in culinary art, while the new generation of cooks will be stimulated to further efforts. Particular importance is placed on pristine neatness, organization and variety of the preparation of dishes.

The IKA Culinary Olympics has been held since 1896 and is one of the five major international culinary competitions sanctioned by WACS. Over fifty thousand visitors, mostly chefs and restaurateurs, are expected to watch the events that are held amidst several major tradeshows.

MORE INFO
Click here to learn more about the International Culinary Olympics !
Click here to learn more about the International Culinary Olympics

Click here to discover Erfurt, German, home of the IKA Culinary Olympics
Click here to discover Erfurt, Germany, home of the IKA Culinary Olympics

The Italian Culinary Institute and International Culinary Competitions

ICI masters have a long history competing in international culinary competitions winning hundreds of medals in both individual and team competitions in virtually every aspect of gastronomy including hot and cold cuisine, patisserie, baking, gelato and decorative food art.

Besides being an incredibly satisfying professional experience, the importance of these events should not be measured by the number of medals won. The competitive nature of this, and other similar events, is to show the world the latest developments in culinary art. For ICI masters, the importance is reciprocal as we, too, see the latest trends from around the world ensuring that participants who attend courses at ICI work with the latest in culinary innovations.


CULINARY OLYMPICS ITINERARY
2016 Dates to be announced

Day 1
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 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.Erfurt, Germany

  • Welcome dinner in the bustling medieval town of Erfurt with John Nocita and special guests from past Italian Culinary Teams.
  • Overnight at the hotel.

Day 2
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 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. Your host will explain what's happening as participants observe the work of the Italian chefs in the glass kitchen.Team Japan in perfect synchronicity, as usual, as they execute the Hot Food Competition at the Restaurant of Nations
    • 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!
      The Restaurant of Nations, the finest cuisine anywhere in the world...
  • 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, Chef John 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.
  • 2004 Restaurant of Nations 3 course meal by Team Ontario, Canada (Silver Medal)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.

Day 3
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 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

    A 'typical' CATEGORY A: CULINARY ART exhibition...

    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)Perfect Gold Medal Plated Dessert.

    • 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.Team Italy with its 2004 Restaurant of Nations' appetizer (Silver Medal)
  • 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.

Day 4
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 NationsAnother Gold Medal Dessert by Team Switzerland

  • Morning departure by shuttle to the 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.Culinary Jugdes examining a table display at IKA 2004
    • 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.
    2004 IKA Team USA Gold• 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 detailGerman hospitality at the Restaurant of Nations
  • Free time to browse dessert and patisserie 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.

IKA Olympic MedalsDay 5
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 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.
    IKA 2004 Team Italy executing...
    • 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 patisserie 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 IKA 2004
  • 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.

Day 6
Departure

  • Arriverderci until 2016!

PRICE:

  • Euro 4795 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 Thόringen, 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 395

Itineraries for participating teams are subject to date changes and the Italian Institute for Advanced Culinary Arts will organize the itinerary as need and will, in any case, make any substitutions necessary based on equal or great value of anything advertised herein.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!

BROWSE ICI's 1 & 2 WEEK COURSES
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Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
ICI EXCLUSIVE
Il Maestro Alessandro UrilliAlessandro Urilli
•
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during the 2013 and 2014 programs!

FEATURED ALUMNI
ICI proudly presents the most talented and innovative players in the culinary world: our alumni.
Your success...our pride...


Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

SERVICES
EDUCATION & CONSULTING
Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

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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 your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

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Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

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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.

EVENTS' CALENDAR
Explore the most ancient wines and cusine in the world. Details coming soon10th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
JULY 21-25, 2013
• Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2014
•Watch as the masters turn water into art...

Click here for a look at  this world class culinary event! 2016 IKA Culinary Olympics
•The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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