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nternational competitions are the milestones
of accomplishment
and recognition that Culinary Team Canada must reach enroute to the
World Culinary Olympics in 2000. Every competition served as a stepping-stone
-- building momentum and developing the skills and team synergy needed
to be a top Olympic contender.| 2001 |
Culinary Grand Prix ScotHot-Glasgow, Scotland
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| 2000 |
World Culinary Olympics - Erfurt Germany
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| 1999 |
World Culinary Grand Prix - Basel, Switzerland
American Culinary Classic - Chicago, U.S.A.
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| 1998 |
Expogast Culinary World Cup - Luxembourg
International Salon Culinaire - Singapore
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| 1997 |
Culinary Grand Prix ScotHot - Glasgow, Scotland
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Competition Structure
ulinary competitions are built on a point structure
whereby each national team -- comprising five members, one backup
member, and one manager -- strives to obtain the highest number of
total points to win best overall and receive world champion distinction.
Using the indigenous foods and flavours
of their home country, the teams are judged in
two specific competitive categories:
Restaurant of Nations Hot Competition 
66-2/3 points
Working in full view of judges, team members are scrutinized as they
prepare an elaborate three-course dinner for 100 people in only five
hours. A gold medal performance demands concentration, physical stamina
and composure from each individual member as well as superior teamwork.
Cold Display Table Competition 33-1/3 points
Innovation must be balanced with viability when the team creates competition
entries in three categories. Judging is based on harmony of competition,
appetizing and elegant presentation, correct basic culinary preparation
using modern techniques and indigenous products and exemplary plating.
Category A: Cold competition
· Two buffet platters for 8 persons (one meat and one fish)
· Six individual cold appetizer plates.
Category B: Menu of
the day
Menu of the Day (hot presented cold) This category is important as
it reflects what most cooks do on a daily basis.
· A three-course meal including dessert
· Two restaurant platter for 2
· A Festive Menu, which is a menu for a festive occasion -
five courses including dessert.
Category C: Pastry
· One dessert platter for 6 persons with a free choice of theme
(wedding, birthday etc.)
· One platter with sweet biscuits or chocolates or petit fours
or cheese fours or friandises. Five different kinds for 8 - 10 people
with a decorative showpiece.
· Six different desserts prepared hot or cold
National Events / Promotions
/ Intl. Competition 