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
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
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ENROLL IN A MASTERS' COURSE HERE

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

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

October 21 - 26, 2016


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 and 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.

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

October 21 - 26, 2016

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 and master chef 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 displays but also how to identify positive and negative details 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 gaine

      d 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 and members of the ICI Culinary Team.
    • In addition to fabulous genuine German cuisine, after hours in Erfurt during the Culinary Olympics feature thousands of chefs and colleagues out and about and with more chefs concentrated in one area than anywhere else in the world, this is a unique opportunity to make new international relationships.
  • Overnight at the hotel.

Day 2 - Exclusive Introduction and Book Signing of the Italian Culinary Institute's "Professional Italian Cuisine"; IKA Culinary Olympics: inside the ICI Culinary Team Competing in the Culinary Art Competition; National Teams preparing for the hot food competition; Lunch and Dinner at the Restaurant of Nations

  • Morning departure by shuttle to the the Inoga Trade Fair and the International Culinary Olympics.
  • Book presentation, press conference and signing.
              • ICI presents "Professional Italian Cuisine: Tradition & Evolution", its opera omni celebrating 19 years of perfecting the art and flavor from all the regions of Italy. Participants at this exclusive event will also receive an introductory chapter of ICI's in-depth study of "The Codification of Italian Cuisine". This second book to be released in 2017 will be the first compilation of codified Italian dishes ever...
  • Accompanied by a master chef, participants proceed to the floor of the International Culinary Olympics for an inside look at the preparation for today's events. Your host will explain what's happening as participants observe the work of the chefs in the glass kitchens.

Culinary Art Program
a) Four (4) different kinds of finger food for six (6) people
Weight: between 10 g and 20 g each. To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware.
Additional cutlery is not allowed.
• Can be served with dipping sauce
• Two (2) different kinds prepared cold and served cold
• Two (2) different kinds prepared hot and served cold
• One (1) plate a part with one (1) piece of each for presentation
b) One (1) festive menu for one (1) person
• consisting of 5 courses (dessert included)

Restaurant of Nations

The participating national culinary teams will prepare specialties of their nations. The entire preparation of each team can be viewed as they work flawlessly in glass kitchens. In all, over 3500 haute meals are prepared by countries spanning six continents. Each national culinary team has to prepare 110 full 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: (see Participating National Teams (rt.) for choices). 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.
  • Team Japan in perfect synchronicity, as usual, as they execute the Hot Food Competition at the Restaurant of Nations
    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: (see Participating National Teams (rt.) for choices). 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 the National Culinary Teams Preparing for the Categories A&B Culinary Art Competitions and C Pastry Art Competition; Meeting the teams; Lunch and Dinner at the Restaurant of Nations

  • Morning departure by shuttle to the International Culinary Olympics.
  • Participants get an inside look at the preparation for today's events. Today the National Culinary Teams will be scheduled for judging in the Culinary Art Competition, categories A and B. As always, participants are extended a thorough explanation and look at the action as they observe the work of the chefs in the glass kitchens.

    Culinary Art Program
    a) Four (4) different kinds of finger food for six (6) people
    Weight: between 10 g and 20 g each. To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware.
    Additional cutlery is not allowed.
    • Can be served with dipping sauce
    • Two (2) different kinds prepared cold and served cold
    • Two (2) different kinds prepared hot and served cold
    • One (1) plate a part with one (1) piece of each for presentation
    additionally one (1) plate a part with one (1) piece of each for presentation
    b) One (1) cold festive/buffet platter for eight (8) people and one (1) plated to give the jury the optical effect of portion size.
    A festive/buffet platter consisting of:
    • three main items with one garnish for each main item
    • the end pieces to be placed on the platter close to the representing slices
    • the buffet platter has to be served with a salad and at least two (2) sauces or chutney on
    the side. Salad is not a garnish and has to be served separate. A bowl/dish for serving
    salad/sauces/chutney must be presented a part
    • bread and butter will not be judged
    • Garnishes should not be mistaken for finger food
    • no plates, bowls or similar items are allowed on the platter.
    c) Three (3) different starters for one (1) person
    • One (1) hot starter where all components has to be hot, displayed cold
    • Tow (2) cold starter where all components has to be cold, displayed cold
    d) One (1) lacto-ovo vegetarian three-course lunch menu for one (1) person
    • starter cold or hot, presented cold
    • main course, prepared hot, presented cold • dessert
    e) One (1) festive menu for one (1) person
    • consisting of 5 courses (dessert included)

Pastry Art Program
a) one (1) show item
• height: min 60 cm and max 100 cm
the base is set at 40 x 60 cm but the entire piece may extend over the width of the base
• free choice of subject
• only use eatable food
• the show piece should have at least three (3) different techniques
b) four (4) different individual plated desserts for one (1) person
• One (1) dessert with chocolate as the main ingredient
• One (1) dessert with fruit as the main ingredient
• Two (2) dessert of the team’s own choice
C) Display of sweet biscuits, chocolates, petits-fours or friandises
• Four (4) different kinds for six (6) people = 24 pieces
• Weight: 6-14 g a piece
• One (1) plate with one (1) of each for examination by the jury

  • A culinary judge analyzes the works of art of the National Teams together with participants pointing out areas of interest for the group. Then the judge escorts 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 a thousand 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: (see Participating National Teams (rt.) for choices). 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.
  • Attendance at the judging and awards ceremony at the end of the afternoon.
  • Dinner at the Restaurant of Nations with tonight's country: (see Participating National Teams (rt.) for choices). 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 4 - IKA Culinary Olympics, inside the ICI 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 Culinary Olympics.
  • Participants get an inside look at the preparation for today's events. Today, the ICI 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 chefs in the glass kitchens.
  • This morning is high energy as pastry chefs must execute a series of dessert presentations utilizing all areas of flavor. Following Team ICI's presentation, participants are encouraged to visit and observe other teams for this magnificent execution of fine pastry arts.

Pastry Art Program
The following program is to be presented entirely to the international jury on the exhibition day.
a) Display of sweet biscuits, chocolates, petits-fours or friandises
• For six (6) persons x four (4) sorts = 24 pieces
• Weighing 6 to 14 g each
• On a plate one of each sort is presented for examination.
b) Four (4) different individual plated desserts for one (1) person
• One (1) with chocolate as the main ingredient
• One (1) with fruit as the main ingredient
• Two (2) of the individual exhibitors own choice.

  • The host judge guides participants through this grueling day of concentration and painstaking detailed work. The competition is fierce as scores of teams battle to be the best. The winning teams, and individuals, will be favored for their keen attention to design and pristine detail
  • 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: (see Participating National Teams (rt.) for choices). 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.
  • Attendance at the judging and awards ceremony at the end of the afternoon.
  • Dinner at the Restaurant of Nations with tonight's country: (see Participating National Teams (rt.) for choices). 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 5 - IKA Culinary Olympics, inside the ICI Pastry Team preparing for the Pastry Competition Part II: Culinary Artistry and Show Pieces; Lunch at the Restaurant of Nations; Beer Fest with Food from the German Chef's Federation; Closing Ceremonies and Gala Dinner with the ICI Culinary Team

  • Morning departure by shuttle to the Culinary Olympics.
  • Participants get an inside look at the preparation for today's events. Today, the ICI Pastry Team is scheduled for judging for Culinary Artistry. As always, participants are extended an inside look at the action observing the work of the chefs in the glass kitchens.

Culinary Artistry
While the programs culinary and pastry art, nutritional and economic factors play the main role, category D is about show and artistry. The exhibits in this category should demonstrate to the visitor the difference between cookery and culinary artistry.
a) Category D/1 – Culinary Artistry
Cold food decorations and showpieces are sculptures made out of margarine, ice, salt, fruit or vegetables cut into decorative shapes and forms, etc.
Height minimum 60 cm and maximum 150 cm including the base
Base maximum 80 cm x 80 cm x 12 cm (height)
Display may extend beyond width and length of the base but cannot exceed the maximum height.
3 b) Category D/2 – Pastry Artistry
Pastry ornamental sugar work can be icing, pulled or blown sugar into forms and lacework, painting with chocolate, ornamental chocolate work, chocolate cut into decorative shapes and forms, creations made out of nougat and tragacanth, pastillage, gum paste, objects modelled in marzipan, and decorative cakes.
Height minimum 60 cm and maximum 150 cm including the base
Base maximum 80 cm x 80 cm x 12 cm (height)
Display may extend beyond width and length of the base but cannot exceed the maximum height.
Definition for artistic decoration (showpiece/centerpieces):
Any form of decorative and artistic exhibition made from food materials can be considered as a showpiece/centerpiece. Toxic paints and sprays, artificial materials and decorations are not allowed, with the exception of those items designed to lend support to the sculpture. The use of molds is not allowed.
The most commonly-used materials may include the following: Vegetables, sugar (blown, pulled), ice, chocolate, salt pastillage, tallow, wax, marzipan, butter, shortening fat, cakes, dough, cocoa, paintings spices, almond paste, gum paste, nougat, fruit.

  • 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: (see Participating National Teams (rt.) for choices). 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.
  • 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 ICI Team or any team you wish.
  • Beer Fest, German style, all afternoon...
  • Closing ceremonies and Gala Dinner.
  • Visit to our favorite club with chefs from all over the world.
  • Overnight at the hotel.

Day 6 - Departure
Arriverderci until 2020!


PRICE:

Euro 4995 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:

  • 5 nights 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.
  • 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
    • Gala Dinner
  • Fully guided and accompanied by English speaking master chefs and chefs.
  • Certificate of Completion ICI: 50 Hours Full Immersion.
  • Certificate of Collaboration, ICI Culinary Team

*Price does not include airfare or other travel during free time.
*Price based on double occupancy. Single supplement is Euro 495

Itineraries for participating teams are subject to date changes and the Italian Culinary Institute will organize the itinerary as needed 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!
ALUMNI TESTIMONIALS
ICI proudly presents the most talented and innovative players in the culinary world.
Hear what your colleagues are saying about ICI...
Your success...our pride...

BROWSE ICI's 1 & 2 WEEK COURSES
Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

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 2015 programs!

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

~~~
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.

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.

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, 2015
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, 2015
•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.

Participating Nations

1. Australia
National-Senior
National-Junior
2. Austria
Regional
National-Junior
Community Catering
Individual Competitors
3. Bahamas
National-Senior
4. Bulgary
National-Senior
5. Canada
Regional
National-Senior
National-Junior
Individual Competitors
6. Croatia
National-Senior
7. Cyprus
National-Senior
8. Czech Republic
Regional
National-Senior
National-Junior
Individual Competitors
9. Denmark
National-Senior
National-Junior
10. Finland
National-Senior
11. Germany
Military
Regional
National-Senior
National-Junior
Community Catering
Individual Competitors
12. Guatemala
Regional
Individual Competitors
13. Hong Kong
National-Senior
14. Hungary
Military
Regional
National-Senior
Community Catering
Individual Competitors
15. Iceland
National-Senior
16. Ireland
Military
National-Senior
National-Junior
17. Israel
National-Junior
18. Italy
Regional
National-Senior
National-Junior
Individual Competitors
19. Japan
National-Senior
National-Junior
20. Luxembourg
National-Senior
National-Junior
21. Netherlands
Military
Regional
National-Senior
22. Norway
National-Senior
Individual Competitors
23. Poland
Military
Regional
National-Junior
Individual Competitors
24. Portugal
National-Senior
National-Junior
25. Romania
National-Senior
National-Junior
26. Russia
Individual Competitors
27. Scotland
National-Junior
28. Singapore
National-Senior
29. Slovakia
National-Senior
Individual Competitors
30. Slovenia
Military
National-Senior
31. South Africa
National-Senior
32. South Korea
National-Senior
33. Sweden
Military
Regional
National-Senior
National-Junior
Community Catering
34. Switzerland
Military
Regional
National-Senior
National-Junior
Individual Competitors
35. Taiwan
Individual Competitors
36. Turkey
National-Senior
37. United Arab Emirates
Individual Competitors
38. United Kingdom
Military
National-Senior
National-Junior
Individual Competitors
39. USA
Military
Regional
National-Senior
National-Junior
Individual Competitors
40. Wales
National-Senior
National-Junior

 

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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