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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Equipement 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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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

*** 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.

*** 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

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."

*** 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.

Communiqués de presse

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

« 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
se dessine à l’horizon !

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