圖書描述
THE JURY HAS DECIDED...
These are the words with which, over a period of four days, the award ceremony at the Culinary Olympics 2008 in Erfurt began each day. "The jury has decided ..." heralded the moment when joy broke out and dismay set in, when hopes rose that an Olympic title .might still be won and trepidation began about the next decision. "The jury has decided...", just a few words maybe, but the culmination of massive hard work by the participants and the 76 members of the jury from all over the world..
The jury certainly did not make their decisions lightly. At this point, I would like to sincerely thank all the jury members for their extraordinary efforts. The most difficult aspect of this formidable task is being able to concentrate on every single detail and every single competitive point of all the participants on every one of these truly fantastic four days, I would like to thank everyone that we completed our assigned task in harmony. The jury of the 2008 Culinary Olympics deserves its own gold medal.
The task began long before the Culinary Olympics actually took place, when the guidelines and rules for the various competitions and categories were determined. The Association of Chefs in Germany (Verband der K?che Deutschlands e.V.) ensured that all the participating teams were provided with the same competitive conditions. The extent of the technical equipment needed this year to fulfil this pre-requisite was entirely unprecedented, and would never have been possible without the generous support of the sponsors from all sectors of the catering equipment industry.
The jury took up their positions every morning at 7 a ,m., and watched closely how the hot and cold platters were being made. After all, there was more at stake then just appearance and how the food tasted. Points were awarded for fantastic team work, impressive cleanliness and hygiene whilst working- strong mis-en-place, incredibly modern methods of preparation, perfect timing of all the activities and operations and these points were often exactly what ripped the balance in favour of a medal.
My colleagues on the jury, from all over the world, had to look at exactly what was taking place, remain objective about what they saw and test each and every result. The chairman of each of the jury teams then had the task of encouraging the team to come to a unanimous decision. When the opinions diverged widely there was much discussion, even arguing, followed by verification and finally agreement. Every jury member knows what it means to take part in such a competition. Not only are the days of the actual competition stressful for all the participants, but also the months of dedicated training that predate it, the enormous amount of time and huge personal commitment involved. This phenomenal energy must be respected, and this we did by being extremely carefully, conscientious and absolutely neutral in the evaluation of the efforts.
The Culinary Olympics were amazing, there were so many surprises, fascinating compositions and intriguing interpretations: finger food in the cold. food sector that is impressively realistic yet still having practical relevance, incredible ideas for vegetarian food. elements from the realms of molecular cuisine executed in perfect craftsmanship,, exquisitely colourful starters and artistic desserts. A tremendous and wonderful challenge for the day-to-day work of the chefs.
Whether or not the Olympic medal was attained or if it remains a goal, all the participants of these Culinary Olympics in Erfurt are winners of their profession. A "Mecca of Culinary Art" such as this would never have been possible without their efforts. They nave amazed, fascinated and inspired the audience.
The Culinary Olympics 2008 proved once again just what these culinary artists from all over the world are capable of creating in just a few hours; it was a spectacular and thrilling high-power performance.
Evaluating these achievements as a jury may have been task to be fulfilled, but honouring these achievements was an immense privilege.
作者簡介
Matthaes Verlag GmbH
This edition, # 8 in the Kochkunst in Bildern series, presents the entries from the 2008 International Culinary Olympics held in Germany. Full color photographs of the finished entries are shown together with a description of the platter and identification of the chef and country represented. Text is presented in two languages simultaneously: English German . Kochkunst in Bildern 8 is a collector's volume of indispensable references on first-rate international culinary standards that any with an interest in culinary art will want to have. More than 1000 chefs from around the world take part in the international culinary art exhibition IKA 2008 in Erfurt, Germany. Illustrated Culinary Art 8 records this unique event, which is characterized by both tradition and innovation. This book and accompanying CD show the highlights of the IKA, including brief descriptions of the menus, dishes and showpieces. More than 1000 chefs throughout the world are in the starting blocks at the International Chefs' Olympiad during the Hotel and Catering Trade Fair in Erfurt in October, 2008. In the categories national team, youth national team, group, patisserie, military forces and large scale catering, participants fight for medals, setting new trends and giving top performances.
每四年舉辦一次的奧林匹亞廚藝競賽（Int’l Chefs’ Olympiad – IKA 2008）已於2008年10月於德國Erfurt開幕.此次大賽一如預期匯集全球各地1,000位以上頂級師傅組成的隊伍參賽。而其紀念專輯已於2008年12月齣版!
Kochkunst in Bildern No. 8 仍承襲往年齣版風格，以二國語言 (英文/德文)全彩圖片將參賽隊伍及其代錶作品記錄保存，附贈之CD並將開幕典禮、廚藝活動、到頒奬典禮一一獵取，美不勝收，精采可期! 歡迎訂購!
著者信息
圖書目錄
Foreword
Members of the world Association of Chefs Societies
The Juries
The National Culinary Teams and their menus
The Junior National Culinary Teams and their dishes
The National Culinary Teams Military and their menus
GV Award
Category A - show platters, festive cold diplay platters and hors-d’oeuvre
Category B – vegetarian platters, menus, maincourses
Category C - P?tisserie
Category D - showpieces
Sponsors
圖書序言
圖書試讀
用户评价
我對於那些能夠將傳統烹飪與現代美學完美結閤的作品，總是報以極大的欣賞。這本書就做到瞭這一點。它並沒有一味地追求新奇，而是深入挖掘瞭各國傳統菜肴的精髓，並將其以一種前所未有的視覺方式呈現齣來。例如，書中對亞洲料理的解讀，就讓我耳目一新。
评分這本書的封麵設計就足以讓人眼前一亮。深邃的背景色調，搭配著精緻的燙金書名，瞬間提升瞭其藝術價值。當翻開第一頁，撲麵而來的不僅僅是精美的插圖，更是一種對烹飪藝術的全新解讀。我一直認為，美食不僅僅是滿足口腹之欲，更是一種生活態度，一種對美的追求。這本書恰恰抓住瞭這一點，它用圖像講述故事，用視覺傳遞情感。每一頁的排版都經過精心設計，文字與圖片的比例恰到好處，不會顯得擁擠，也不會顯得空洞。
评分我一直對法餐的精緻和講究頗感興趣，尤其是那些如藝術品般的擺盤。這本《Illustrated Culinary Art》在我心中，簡直就是一本法餐的百科全書。它不僅僅展示瞭菜肴本身，更重要的是，它捕捉到瞭烹飪過程中那種專注、細緻的狀態。我仿佛能透過圖片，感受到廚師指尖的靈動，聞到空氣中彌漫的香氣。書中的很多案例，都來自於米其林三星餐廳的招牌菜，每一個細節的處理都堪稱完美，從食材的選擇，到醬汁的濃稠度，再到點綴的香草，無一不體現齣對極緻的追求。
评分這本書的齣現，無疑為那些熱愛烹飪、追求生活品質的讀者提供瞭一個絕佳的參考。我喜歡它在細節上的考究，也喜歡它在整體風格上的統一。每一次翻閱，都能從中汲取新的靈感，並嘗試將這些靈感融入到自己的廚房創作中。
评分作為一名業餘的烘焙愛好者，我一直苦於找不到能夠真正啓發靈感的圖文並茂的書籍。市麵上的烘焙書大多側重於步驟的講解，而對於“美學”的呈現卻略顯不足。然而，《Illustrated Culinary Art》卻給瞭我意想不到的驚喜。書中的甜點部分，簡直是視覺的盛宴！那些造型獨特、色彩斑斕的蛋糕、馬卡龍、以及精緻的撻類，都讓我愛不釋手。
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