Fruit Carving Goes to the Olympics!

One of the most important events in the world of Culinary Arts is the Culinary Olympics. The event has been hosted every 4 years in Germany for more than a century. The planning committee expects to host upwards of 50,000 visitors with over 2000 top chefs from around the world in attendance. Erfurt, Germany will host Culinary Olympics 24 and for the very first time, WE ARE GOING!

The culinary art of fruit and vegetable carving is well-known throughout Thailand and is now making its way onto the international scene. Event planners, hospitality leaders, large fine food corporations, renowned chefs and culinary schools are including the skill as part of any complete culinary education.

In response to a growing new foodie trend, Fruit & Vegetable Carving was introduced as a competitive food art event for the first time in 2012 with live carving throughout the event. Thanks to that exposure and a very enthusiastic guest response, Fruit & Vegetable Carving has gained momentum as the freshest new addition to fine cuisine and dining display. It is fitting that the Traditional Thai Art of Fruit & Vegetable Carving will actually be represented this year by a true Thai Master Carver.

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This year, the renowned Giesser Knife Company will feature us with live carving at their exhibitor space throughout the event. Forging quality cutlery in Germany since 1776, GIESSER is now one of the leading manufacturers of high-quality knives and tools for professional applications with a range of more than 2,500 states of the art hand-forged and die-cut cutlery items. It’s a great honor to partner with a company of this stature and longevity.

The original mission of the founding chefs was to share German cuisine and provide a showcase for food cultures from around the world.  It’s grown from a tiny culinary competition in 1900 into a major opportunity for Chefs, Hospitality Leaders and foodies everywhere to rub shoulders and participate in some of the most compelling culinary competitions and demonstrations anywhere.

The original mission of the founding chefs was to share German cuisine and provide a showcase for food cultures from around the world.  It’s grown from a tiny culinary competition in 1900 into a major opportunity for Chefs, Hospitality Leaders and foodies everywhere to rub shoulders and participate in some of the most compelling culinary competitions and demonstrations anywhere.

Most often, only a small, elite circle of connoisseurs have the pleasure of sampling competitors’ best plates. The Culinary Olympics made the smartest move by creating the Restaurant of Nations where anyone can purchase a 3-course meal created by master chefs during the event. In 2012, 9360 world-class meals were sold. It would be worth the trip just to experience that!

Sweden swept the awards in 2012, with Switzerland and Germany right on their heels. The scoring system differs from the Olympics we all are familiar with, in that contestants are awarded points on many elements by a panel of judges. Medals are then awarded by the total number of points, rather than on a simple first, second and third ranking. This makes it possible for more than one competitor to take a gold, silver or bronze medal.

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