Plans des cuisines

Les différentes équipes trouvent ici les plans des cuisines:

National Culinary Teams

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Junior National Teams

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Community Catering and Military Teams

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Vaiselle de table

Assiettes pour les différentes compétitions

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Équipement des cuisines

Liste du matériel et équipement des cuisines

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Dates des compétitions

NATIONAL CULINARY TEAMS

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JUNIOR NATIONAL TEAMS

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COMMUNITY CATERING AND MILITARY TEAMS

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REGIONAL TEAMS

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Règlements des compétitions

Pour toutes informations concernant le concours, veuillez trouver ci-dessous tous les règlements des différentes compétitions :

National Culinary Teams

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Junior National Teams

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Community Catering and Military Teams

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Regional Teams

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Individual Culinary Art

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Individual Culinary Artistic

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Individual Pastry Art

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Individual Pastry Artistic

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Individual classic fruit & vegetable carving (K1)

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Individual architectural fruit & vegetable carving (K3)

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Individual live carving (K5)

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NOUVEAUTE: Gelato Cup Luxembourg

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Foire aux questions

THE LATEST NEWS!!

Please read the attached file THE LATEST NEWS

*** RESTAURANT DES NATIONS ***

For the starter, 50% must be hot. What temperature is used to define hot?

The temperature for food needs to be respected according the hygienical rules. A difference is made between a warm preparation and hot preparation. That means that a warm salad is not considered as hot dish. The dish must be servable on preheated plate and 50% of the dish more than 48 °C.

What is the minimum temperature the hot finger food must have?

The temperature for food needs to be respected according the hygienical rules. A difference is made between a warm preparation and hot preparation. That means that a warm salad is not considered as hot dish. The dish must be servable on preheated plate and 50% of the dish more than 48 °C.

Is the temperature measured in the box or only as soon as the hot food arrives at the jury?

No. The temperature is taken at the pass at the same time of serving. The food must be sent on order and not 15 minutes before.

There may be 6 cooks and 2 helpers in the box. A helper is the dishwasher. What exactly is the second helper allowed to do apart from polishing plates?

Nothing! "From the start of the competition on, one helper is allowed to be in the kitchen serving as a dishwasher and for the cleaning of the working tables and kitchen machines."

Can helpers carry finished products to the fridge and a chef puts them away, or can only the chef put the products in the kitchen and then into the fridge?

The Helper acting as dishwasher is not allowed to touch any food or preparations. Only the Chefs put it into the fridges.

Will there be marshals at the pass during service to coordinate the service with the team?

Yes. A lot of teams gave positive feedbacks after the last World Cup. That’s why we decided to offer the same service to the teams in the restaurant.

Does a "helper" do the announcements for the 3-course service or a "chef" from the competition kitchen?

In the kitchen box, 6 chefs and the dishwasher are allowed during the whole time of working. For the service the second registered helper is allowed to do the announcements.

How should the advertisement "helper" dress?

The helpers must be dressed different as the chefs and clearly be recognizable. Nevertheless, does all the actors in contact with food destinated for consumption be dressed according to the HACCP rules.

Can rechargeable devices be brought along (additionally)?

One plug counts as one device, or an electric motor, counts as one device, in case of batterie use.

May dehydrated leaves/fruit purees etc. already be formed?

No. Dehydrated yes, but not formed or put in a form etc.

Can vegetables/fruit be dried and partially shaped (crust or wrap) ?

No.

Can vegan meat substitutes be brought along?

Yes (Seitan Quorn, Tofu etc). But in natural form without any process of preparation.

What about homemade substitutes (e.g. beetroot ham) if they are processed further?

Yes, as the meat substitutes, but in natural form. Not cut marinated or similar preparation. It must be considered as ingredient for further preparation.

Are home-pickled fruits, vegetables, buds and spruce tips allowed if they are further processed?

Yes, but this strictly applied. Vegetables, fruits, potatoes, onions cleaned, peeled, washed, raw, not cut (exception for vegetables where seeds have to be removed). For example squash, but only allowed to be cut in halves.

Is Kombucha, homemade syrup (spruce syrup) allowed if it is further processed?

The Kombucha is considered as a wine or other liquid. It must be shown to the jury for tasting as the stocks or fruit pulps. Just the natural acid taste without any mix or flavor is allowed.

Can meat/fish trimmings be brought in frozen? E.g. for farce (faster freezing).

No. The judges need to check quality and freshness of the products.

Is it permissible to bring raw scallops in their own broth into the kitchen?

SHELLS - Cleaned and taken out of its shells, ie: mussels, scallops, oysters

In the hot kitchen, the Helper that is in service and calls the tickets. Is he allowed to wear the same chefs uniform as the team?

All the helpers must be dressed differently as the 6 team members, as well the helper acting as announcer.

In the Rules that we downloaded it is mentioned that you are allowed to have four helpers but in the questions above it says that you are only allowed to have two helpers. Which amount is the correct one?

A national team consists of 6 members and 4 helpers. The 4 helpers are allowed to carry goods to the kitchen box, and polish the plates outside the kitchen box. They are not allowed to enter the kitchen box. As soon the preparation time starts, only one helper is allowed to act as dishwasher inside the kitchen box. For the service one (1) helper will do the announcing onwards the service starts. The announcer is only allowed to wipe/polish the plates, and is not permitted to place any garnishes/decorations or sauces on the plates.

On past competitions during the feedback, the judges asked us about the HACCP documents. Does mandatory to show up all this documents?

As responsible Chefs we all strive for the wellbeing of our guests. In our daily business we are required to show on demand the control and production sheets of our preparations. The CCC decided after the past 2 years of information of the competitors to oblige the teams to show up the HACCP documents on competition to assure the guests, the organiser and yourself!!

Is this the Restaurant des Nations 3 course menu only ?

This concerns all National and Junior National categories.

Is this the final photographs gonna be used in the contest or for jury only?

The pictures get used for promotional use during and after the competition (Not in advance). It also serves the judges. The served dish to the guests does mandatory identically as shown on the picture.

Is this for both junior and senior?

YES

Can we bring veal tongue salted and smoked (cooked) as a charcuterie for the restaurant of nation competition? NEW

It will be considered in the same way as bacon, ham and other cured meat products, which are needed for wrapping or as a garnish. It must be used as an ingredient in another preparation.

Regarding disposable pastry bags for piping proteins are they acceptable ?

Yes. The plastic use needs to be reduced. But it is nearly impossible to abolish completely as long we do not have enough alternatives.

Is there a common area for equipment like slicer, ice cream machine, paco jet, ect to be provided by the host of the competition or are the teams responsible for these items ?

There is a common shared area for slicer etc. I attach the list of small equipment which can be put at your disposal. Please send it back as soon as possible Concerning the Ice cream machine, we get the support from Carpigiani. One trainer from Carpigiani will assist for the use of the machines. Paco-Jet and Thermomix must be brought from the teams.

If you were to do towel service for guest to clean hands before the start of the chef's table can a helper hand those out in the service portion of the chef’s table ?

No. This can be done by the waiters. Please check with the maître d’hotel (head waiter) before the service starts.

If we have equipment we are finished with and cleaned, can we place it outside the kitchen in a tote we provide ?

No. The kitchen box offers space enough to stock inside the kitchen. Nevertheless, in case of no use, the head judge can decide, after checking to authorize you to take it out.

Is there a service table provided by the host for the chef's table to plate and carve the four portions required or is that done at the end of the table?

Yes. service table. Sample, how the table may look like as below.

Are the two scan boxes that are allowed in the kitchen counted as part of the eight plug-in your allowed or are they separate from that?

The 2 additional transport boxes, allowed to bring in are counted as part of the 10 (not 8 for National) plugs.

Is it acceptable to dispose of your blanch water in the pot and pan sinks?

Yes. But the washing area must be organized according to the hygienic requirements.

*** CHEFS TABLE & JUNIOR "TABLE ON FIRE" ***

Is it allowed to bring cleaned and rinsed oyster-shells into the competition to serve a finger food in/on?

As all the serving utensils must be brought by the teams, the oyster-shells will be considered as any other utensils like small cup, bowl or plate.

At the Chefs Table on Fire, 2 chefs also serve the guests during the service with starters, main courses and desserts? Do 2 chefs have to support or is one chef enough if he could also do it alone?

As mentioned in the rules. One chef is assisting the guests for serving (plating) on the buffet. He or a second chef is slicing the remaining 4 portions from the main pieces. The decision to put one or two team members belongs the teams organization.

Do the jury members sit with the guests together at the same table?

No! Certainly not. Judging is done in a separated room.

Are there specific guidelines for choosing the theme at the Chef’s Table? How precisely or freely can/must the theme be interpreted, and does it have a negative effect on the evaluation if the jury does not consider the chosen Theme to be well fulfilled?

The theme is the common thread of the whole menu. One the basic idea of the Chefs table for juniors, was to valorize young chefs work and efforts on competition, and to bring the out of the anonymity. That’s why the communication with guest and explain the birth of the creation is very important to transmit the understanding to the guests. The jury will not evaluate the content and sense. Nevertheless, the theme must be recognizable.

How does one (1) electronic device with multiple uses count, for example, (Kitchen Aid with pasta, spiral/sheet cutter, meat grinder attachment, etc.) As one (1) device or more devices?

One plug, counts as one device or one electric motor, counts as one device, in case of batterie use.

At the Restaurant of Nations, the team manager is only allowed to stay outside the kitchen and is not permitted to participate in any way. Is this the same at the Chefs Table on fire?

This concerns the preparation time. He must stay away from the team to avoid any communication. During Service. The team manager is allowed to call the announcing for services. He/she can only wipe the plates and is not permitted to place garnish, sauce, or decoration on the plates.

What’s the weight of a finger food?

Finger food = eatable with one hand; one bite (min. 10g max. 20g)

Main pieces on plate: End piece still desired, e.g. Coat that is completely closed because we are supposed to cut the end pieces open to the end?

The main pieces are as its name, the end piece of a terrine or preparation. This must be the continuity of the sliced cuts.

May mixed rye flakes or rye grains be brought in or do they have to be in their natural state?

Cereals could be brought in as flour is also allowed. This is a raw ingredient not processed.

Fruit purees or a stock can be brought ready-made. Can sugar be added to fruits to remove liquid from them?

Stocks cannot be brought in ready made!! “can be brought in, but not reduced, seasoned or thickened samples for tasting (cold and hot)” For fruits, the same rule will be applied. “Vegetable/fruit pulps and purées, ... can be brought in, but not reduced, seasoned or thickened. Final sauce or coulis must be prepared on site. Samples for tasting “

Dried fruits are allowed... Does that only apply if you process them on site?

Yes! The can be brought in as basic ingredient, but not as a final garnish

As spice mixtures are allowed does Vanilla pods may be scraped out?

Vanilla powder is considered as spice as all others and allowed to bring in

Can a puff pastry be brought ready to use?

Yes! But its recommended to do the last 2 tours on site before cutting

Can the bread/butter/dip also have a pre-made holder/plate/bowl?

Yes

Can the plate/plate for the finger food have holders as long as it is integrated into the finger food plate?

FINGER FOOD: Buffet service on separate platters. The platters may have holders, but not larger than the platter rim.

Does the finger food have to stand on its own? (e.g. for the cornett/corn lollipop).

The base you use to plate the finger food is up to you. The guidelines says; different platters to make it easier for the guests to reach the food from their sitting place, and the finger food must be eatable with one hand and one bite. Never mind if you use lollipop, china, or …….

When serving the platter, is it a must to serve with a fork/spoon (one-handed) or is it also possible to use a mini-pallet or something similar?

Never mind, on a buffet, the guests must be able to serve themself (one handed) with in one hand the plate.

How far is the theme mentioned (e.g. spring) and its implementation included in the evaluation?

The theme is the common thread of the whole menu. One the basic idea of the Chefs table for juniors, was to valorize young chefs work and efforts on competition, and to bring the out of the anonymity. That’s why the communication with guest and explain the birth of the creation is very important to transmit the understanding to the guests. The jury will not evaluate the content and sense. Nevertheless, the theme must be recognizable.

How long does the petit four stay before trying it?

As in real service in a restaurant, petits fours stay on table at the end of the menu and can take up to an hour. All depends on the speed of the clients.

Is there a weight specification for the petit fours or just a total weight of the menu, as stated in the guidelines?

Weight 6 - 14 grams per piece.

Petit Four: Informal + Vegan? Not mentioned in the World Chefs Seminar?

This are the requirement from the pastry chefs in CCC according with the organizer! • Fourteen (14) pieces x 3 varieties = 42 pieces • Two varieties (2) are of the chef’s choice. • One variety (1) must be vegan. • One of these three types of petits-fours must be made without the use of any molds. • The petits-fours will be displayed on a serving tray. • The petits-fours will be presented to the guests by the pastry chef. • Ten (10) pieces of each will be served to the guests and Four (4) pieces of each will be served to the jury.

In addition to sponge, biscuit and meringue, can I bring other types of dough (puff pastry, “Baumkuchen”), not sliced?

No. The puff paste is recommended to do the last 2 tours on site before cutting. All other must be made on site. Only sponge, biscuit and meringue are allowed as long it’s used for further process.

What means any use of molds? Does that also mean cutting forms etc. or just solid silicone molds?

That means that one of the three petits fours must be cut and not formed in or by a mold.

If the showpiece is assembled on site, is the working method during assembly also evaluated?

This are the evaluation criteria’s: Presentation 25 points Composition 25 points Preparation 25 points Finish 25 points

Is the team responsible for setting up the chefs table itself, table cloth, cutlery, glasses? Or is that in the hands of the servers provided?

The organizer will provide the table cloth, cutlery, glasses etc. The organizer is responsible to for the service of sides and beverages. As mentioned in the rules : "For each team a “Chef’s Table” is put at its disposal at the end of the kitchen box. (Size will be announced by the end of May 2022.) In the interest of safety in the halls it is forbidden to dismantle the tables or to add one’s own tables. The only additional item allowed on the table are the menus and plinths for the plates. The diameter of the plinths must be smaller than the plates/platters they have to support. Only the porcelain for the hot preparation (s. point 5 – menu composition) is offered by the organizer and will be presented during the drawing in the first months of 2022. All other china has to be brought by the teams themselves."

The Serving chef? According to WACS rules that would be one of the helpers just like the helper that calls the tickets in the hot kitchen. Is that the case or is one of the team members responsible for this, and if so then what does that involve.

On the Chefs table, the same rules will be applied for the team.

In the rules sent out regarding the show piece it looks like the show piece is judged as part of the chefs table points for pastry but according to WACS rules the showpiece is judged separately and not as part of the chefs table itself. Because it´s not made on sight like the rest of the food. Is the show piece separate or is it judged as part of the chefs table?

To maintain the skills in the kitchen, the centrepiece makes up 1/3rd of the marks for program C of the Chefs’ Table. The centerpiece must be completely assembled, and displayed on the table at the start of the allocated cooking time. Gold, Silver and Bronze will also be awarded, to the best 3 CENTREPIECES

Does the Gastronorm Trolley that is included in the kitchen count as one of the two trolleys that you are allowed to bring? Or are you allowed to bring two and have three in total?

You are allowed to bring two additional trolleys or boxes in. Max size (GN2/1, max 180 cm height). The total of 3 in each kitchen does not be exceeded.

How many racks does the Chill Blaster contain and which temperature does it hold?

Temperature range: -18°C... -20°C / 0.... +4°C Accepts 1/1 Gastronorm pans Chill capacity +70°C to +3°C 20kg in 90 mins Description of the Blast Chiller/Freezer

We haven’t been able to locate any freezer in the drawing of the kitchen. Is it one of the Upright Chillers that work as a freeze?

On the plan under 13 & 14 one is used as freezer and the second as chiller. Temperature range between -18C° and +5C°

Can the person that finish the Show Piece be a helper or does that person have to be included in the six chefs in the box.

Rules says : "The Centerpiece/ Showpiece can only be handled by team members. Helpers are not allowed to assist."

If I see it right there are no due dates for chefs table.

All the pictures needs to be sent before October 1st. This is for organisation matters and quality printing.

Can we bring some orange skin purée as part of the allowed mise en place?

Orange purée is a processed preparation. You are allowed to bring in orange juice or as fruit pulp, but not sugared or processed otherwise.

Fruit zest is allowed in the mise en place?

Zest is considered as skin as for all other ingredient which can be peeled, but not cut.

We will use brioche, the question is if it's allowed to bring done as a biscuit?

Yes. But not cut, and it has to be used as ingredient for a further use.

Is it allowed to take away tabletop equipment that is in the kitchen if we don’t need it? Like the Bain Marie (24) and Depp frier (33) for example. And then put it back after the competition?

The tabletop equipment can be moved during the competition, and be replaced before leaving the kitchen Is it ok to move equipment that is provided so it fits our needs better? The kitchen display except the tabletop machines is not allowed to change or move.

Is the trash system in the kitchen (16) for sorting or can we bring our own, without it counting as one of our 2 on wheels?

You are allowed to bring your own. But for the organic garbage transparent bags are mandatory.

For the show piece – is it ok to use metallic colors and non-natural colors seeing as it won’t be eaten.

Metallic colours are not favoured. Colour should still be food grade. If anyone need to thicken a color a mixture of glucose and glycerin does the trick.

Is the same kitchen used for the Restaurant des Nations and the Chefs table.

Yes!

How big is the Chefs table?

Table size for the buffet is 2 meter x 2,5 meter.

What plates are offered for the hot main course in the chef table. Is it the same as the main course plate in restaurant of nations? Can we bring our own plates for that course as well or do we have to use the plate provided.

The plates for the main course are the same as for the restaurant des nations. All additional china and plates are brought from the teams.

In the rules it is mentioned that only the porcelain for the hot preparation is provided by the organizer. Is it the sqaure formed plate we have to use to the hot preparation? Can we bring the porcelain for the fingerfood, Starter, Vegan Dish and dessert by ourself or did we have to use the porcelain from V&B?

Only for the hot served dishes, (vegan and main), you need to use the V&B porcelain plates which were chosen. For all other dishes, you are free to use your own porcelain. Link V&B plates

Is this the final photographs gonna be used in the contest or for jury only?

The pictures get used for promotional use during and after the competition (Not in advance). It also serves the judges as the served dish to the guests does mandatory identically as shown on the picture.

Does it possible to get more detailed information of the meat for the Chefs table? UPDATE!

All the beef pieces are native and grounded in Luxembourg and delivered by “La Provençale”. The label is a guarantee for the quality for Luxemburgish beef. Dry aged Beef pieces

*** COMMUNITY CATERING AND MILITARY TEAMS ***

Can there be a garnish with the soup and does it all need to be in the bowl provided i.e. not on the side?

The soup is served as buffet. This may be served with the soup in the same bowl.

What does RED - NOT SUPPLIED ON HIRE exact mean?

The equipment marked in Red, is an internal information from the kitchen supplier. The concerned equipment is a part of the basic equipment in each kitchen.

I can ascertain that there are ONLY 2 induction hubs, which we think is very little considering we have to cook for 120 people? - If we provide extra ourselves, will it then count as 1 of the 8 appliances and machines can be used in the hot kitchen competition?

The kitchen counts 2 induction heater, one induction Wok, a Bratt pan and the griddle. All additional heaters will be counted as one of the 8 appliances.

I'm a little in doubt as to whether position 20 + 21 is 2 refrigerators, or maybe 1 refrigerator and 1 freezer, can you answer this?

The Blast Chiller 204 ltr. The fridges on position 20 and 21 can be used in negative and positive temperature range.

If we wish equipment “marked with red”, will it then mean that it can be provided/hired so that it will be available for us at the start of the competition? - If, yes what will be the price, and how to book it?

The equipment marked in Red, is an internal information from the kitchen supplier. The concerned equipment is a part of the basic equipment in each kitchen.

If we bring or hire equipment marked with red, will it then count as 1 of the 8 appliances and machines can be used in the hot kitchen competition?

The kitchen counts 2 induction heater, one induction Wok, a Bratt pan and the griddle. All additional heaters will be counted as one of the 8 appliances.

Is there any specs on the pos. 27. Mixer 10lt?

As the kitchen plan describes, there will not be any shelves or racks, - is that correct?

Not correct on position 20 you will find a Gastronorm Trolley 1/1 GN - 20 trays

Is there any plans for the surrounding area, and were to serve the salad and dessert, so far?

This fridge will be placed in front of the kitchen box for the salads as self service. Description of the Multi-Deck Display Case

Is there a compatible wok that fits the induction hub wok. - Can it maybe be changed with an induction hob counter top and will it then count as 1 of the 8 appliances and machines that can be used in the hot kitchen competition?

Need to be checked with the pot sponsor. I will answer you as soon I got the confirmation.

If we bring our own (small) deep fryer instead of the table top Fryer, it will then count as 1 of the 8 appliances and machines that can be used in the hot kitchen competition?

No, you will be responsible to bring in your oil, and also in case of power lack.

If we do not use the Slicer, can we then move it, and will It be possible to replace with an induction Hob Counter Top. - If yes will it then count as 1 of the 8 appliances and machines can be used in the hot kitchen competition?

You are free to move the Slicer. All additional equipment you will bring will be counted as one

What is the thoughts regarding the use of the Rear Loading Multideck Display Case 1200mm - pos. 35.?

This fridge will be placed in front of the kitchen box for the salads as self service

Is it allowed to use the pos. 25 Table Top Flat Griddle for pots and pans, however we know that it is not the correct way of use for this item?

Yes

Is decoration mandatory and a part of the competition, and will it be judged in the overall score?

No. It’s up to the team to promote themself and the country they represent

Can there be a garnish with the soup and does it all need to be in the bowl provided i.e. not on the side

The soup is served as buffet. This may be served with the soup in the same bowl.

Will there be a request for photos for community catering the whole menu-sent at the due date oct. 1?

No, as the Catering program gets served as self-service style. The team is allowed to use pictures for their own use, for the presentation during the competition day.

Is the team Captain of the team allowed to be the helper outside the kitchen or does it have to be someone else?

The helper outside the kitchen must be one of the two helpers registered as it.

Can we choose witch bowl we use for soup and salad?

The bowls to use are visible on the website. Tableware

How will the area look like outside the kitchen, where we put the soup and salad?

Additionnally to the fridge "Multi-Deck Display fridge" a table will be installed for your free choice to decorate. The salads gets served as individual portions for caution reasons due Covid.

Is the induction Hub with one or two ‘’cooking spots’’?

There are two single induction hubs in the kitchen One serves on the pass for the front cooking station, under point 9 on the plan and one other in the kitchen under point 23.

Is the filleted salmon considered as CV?

The rules get applied as mentioned: “Fish • gutted, scaled but NOT filleted • any allowed goods as listed in the above list if it shows one further work step (eg. fish filleted =1CV product, cut vegetable =1CV product, ...)”

What’s about apple juice? Is it counted as CV?

The juices needs as the purées be natural not sugared and not processed. “vegetable/fruit purées can be brought in, but not reduced, seasoned or thickened.“ So other natural juices as beetroot, carrot, etc. are not counted as CV

Communiqués de presse

Veuillez trouver ici les communiqués de presse concernant le Villeroy & Boch Culinary World Cup et l’EXPOGAST

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« Villeroy & Boch Culinary World Cup » 2022

Pour la quatrième fois déjà – après 2010, 2014 et 2018 – Villeroy & Boch donne son nom à la « Villeroy & Boch Culinary World Cup » et en est le partenaire.

EXPOGAST 2022
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Tous les quatre ans EXPOGAST réunit la fine fleur des métiers de la gastronomie et de l’hospitalité.