Culinary competitions are built on a point structure whereby each national team – comprised of four chefs, one pastry chef and one team captain – 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
Working in full view of judges, team members are scrutinized as they prepare an elaborate three-course dinner (hot appetizer, main course and dessert). Time limit and number of people served varies among competitions, but generally each team has approximately five hours to prepare dinner for about 100 people. A gold medal performance demands concentration, physical stamina and composure from each individual member as well as superior teamwork.
Cold Platter Display Table Competition
Innovation must be balanced with viability when the team creates competition entries in three categories: finger foods/tapas/snacks/hors d'oeuvres; three-course menus and main courses (including one vegetarian); and patisserie, which includes a showpiece, desserts and sweet biscuits/chocolates/petits fours/friandises. Judging is based on harmony of colour and flavour, appetizing and elegant presentation, correct basic culinary preparation using modern techniques and indigenous products, and exemplary plating.