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Competition

Visit us at IKA/Culinary Olympics! See our Worldchefs Village agenda & more.

Join us atย Worldchefs Villageย in the heart of the competition Hall 2ย  – booth 2C01 at IKA/Culinary Olympics 2024! Visit our pavilion for exclusive experiences like our daily Get Together parties, live culinary demonstrations +ย tastings, and more.

Make the most of your Worldchefs Village experience by checking out our agenda belowย and don’t forget to check out our social media for live updates and stories.

We look forward to meeting you!


About the IKA/Culinary Olympics

The IKA/Culinary Olympics is the oldest, largest and most diverse international culinary arts competition in the world. Full of passion, professional chef teams work on the perfect interaction of ingredients, preparation and presentation. In fair competition, new culinary trends have been created for nearly 125 years.

Anyone who has ever attended the IKA/Culinary Olympics will always remember itโ€™s special flair and the feeling that makes  this event so unique. No other international competition for chefs is as diverse, comprehensive and exciting as the mega event in Stuttgart. The IKA/Culinary Olympics bring together the most talented culinary artists from all over the world โ€“ a โ€˜once in a lifetimeโ€™ event that has been repeated every four years since 1900.

Divided into different categories, talented chefs with a particular passion for the competition meet at the Culinary Olympics. They face up to their competitors and the attentive jury of experts, show award-winning creations on the plates and start culinary trends .

The competition calls for maximum concentration and a great deal of know-how. Additionally, on the way to the podium, creative achievements count at least as much as cleanliness, hygiene and sustainability in the workplace. And: TIn the team categories, team spiritis often decisive when it comes to winning.

To learn more, visit the official website here.


APPLY FOR A WORLDCHEFS ENDORSEMENT

Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.

Benefits include:

  • Tap into a global community of chefs for greater networking and business opportunities.
  • Unlock new possibilities with optional digital badging and event competition software.
  • Gain free of charge digital badges for competitors and winners with co-branding opportunities.
  • Gain access to downloadable evaluation and scoring sheets on Worldchefs website. 

Learn more and apply to endorse your competition: https://wc.staging.worldchefs.org/Endorsement/

Categories
Recipes

Quail Eggs Tahoon Cress

See Koppert Cressโ€™ recipe for Quail Eggs Tahoon Cress:

INGREDIENTS

  • 9 pieces hard boiled quail eggs
  • 1 tbsp melted Tahoon Cress butter                          
  • 2 tbsp dryed Tahoon Cress   
  • ยฝ punnet Tahoon Cress
  • 1 tbsp Tahoon oil

METHOD

  • Toss the hard boiled quail eggs in the melted butter
  • Toss the eggs in the dry Tahoon
  • Serve the eggs with fresh Tahoon and finish with a drizzle of Tahoon Cress oil.
Quail Eggs Tahoon Cress

Brought to you by our partners, Koppert Cress


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Blog

Itโ€™s teatimeโ€ฆ around the clock at the 76th Dilmah School of Tea

Itโ€™s teatimeโ€ฆ around the clock at the 76th Dilmah School of Tea

The 76th Dilmah School of Tea opened its doors at the iconic Anantara New York Palace in Budapest, Hungary to take tea inspiration up a notch.

Hospitality experts from across Europe gathered to explore teaโ€™s versatility alongside a family of tea growers while mastering the art of being tea-inspired around the clock. They gained insights into perfect tea brewing, intricate tea and food pairings (including cheese and chocolate), and inventive tea-inspired mixology. Tea time transformed into an enlightening journey like never before!

Sign up to master all tea things: https://www.schooloftea.org/

Subscribe for more tea-inspiration: https://www.youtube.com/channel/UCewoOMwI2eEXJamHF8MmR3A ย 


ABOUT DILMAH TEA

Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
Recipes

Bonbon Sansho Leaves

See Koppert Cressโ€™ recipe for Bonbon Sansho Leaves:

INGREDIENTS

  • 40 gr goat’s cheese
  • 6 large green olives
  • 12 Sansho Leaves       
  • 100 ml sparkling water
  • 70 gr Tempura mix
  • Vegetable oil to fry

METHOD

  • Put the goat cheese in a piping bag.
  • Cut the olive through the middle (vertically).
  • Fill each half olives with the goat cheese and one leave of Sansho Leaves.
  • Put the other half of the olive back on top so you get another ‘whole’ olive.
  • Pour the tempura batter in a bowl and add mix in slowly the sparkling water.
  • Dip the olives in the batter and fry them in a medium hot oil.
  • Place the โ€œBonBonโ€ on a board and top with Sansho Leaves.
Bonbon Sansho Leaves

Brought to you by our partners, Koppert Cress


BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

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