II. Racing Task Exhibition competitive table To meet the competition task - the exhibition

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The capital of the Grand Duchy of Luxembourg on 22 -26. November 2014 also changed the capital of gastronomy and culinary. It was held there for 12 International Exhibition of Food and Gastronomy "Expogast Luxembourg 2014 ', whose history began back in 1972. Today, the fair is one of the most important and most prestigious global gastronomic events for professionals and the general public .. twelfth year Expogast Luxembourg opened Your gateway to the area of 25 000 m , welcomed 200 exhibitors from over 20 countries and 3,000 chefs from 56 countries, 5 continents of our planet. Exhibition and Congress Center Luxexpo Luxemburg was the meeting place of top-leading products, raw materials, technology and equipment oriented to food and gastronomic area. This fair is characterized by extensive accompanying cooks academy program with lots of culinary and gastronomic cooks academy events. Extensive exhibition halls for five days has been almost 45 thousand visitors. the premises "Restaurant of Nations" and other dining rooms, was administered 5 3OO menu. The importance of this fair is also evidenced cooks academy by 141 accredited journalists from 32 countries covered including Slovak GASTRO magazine, revue catering and tourism from Bratislava.
Some time ago we let you know that the fight in this "world ring" comes the Slovak national team of cooks and confectioners. Today we would like to inform you that in addition to the national team in the competition even more of our members who competed in the category of individual contestants.
This year we are competitive in the global ring, thus the representatives of the competition categories "national team", "individual contestants - Culinary" and "individual cooks academy contestants - confectionery art". Of these difficulties taking is always the category of "national teams".
SZKC wants to give the room more experts to give a chance to try more of its members as a means to fight at the international level, cooks academy to give a chance to young prospective professionals. Therefore innovating national team, defending the colors of Slovakia. Although some members of the team of international culinary experience not clashes, cooks academy its role was acquitted of the expectation of good. Slovak national team at the World Culinary Cup worked composed of:
Specialties within the hot kitchen cooks academy in "Restaurants nations" were prepared in the kitchen glassed study, which was as one of the 8 kitchen studio all day siege audience on two sides and evaluation commissioners from three sides. The popularity of the Slovak cuisine is also evidenced by the fact that our name was already two days before the competition cooks academy completely sold out. To prepare a three-course menu were 110 contestants prior timeout 6 hours. Menu arranged cooks academy on plates were served at the restaurant with a capacity of nearly 900 seats from 18.00 to 21.30. daily. The national team has chosen for the presentation of Slovak cuisine menu that had a visitor in a very good response. And what visitors feasted in Restaurants nations?
II. Racing Task Exhibition competitive table To meet the competition task - the exhibition "Cold Buffet" should cook the available exhibition table with surface 12 m . The fact that prepare such a table is not easy, indicates more than 80 exhibits presented the jury and visitors. Program culinary and confectionery art - hot dishes: a / 4 different types of Finger Foods for 6 people, b / 1 cold buffet / festive cooks academy platter for 8 people, c / 3 different hot appetizers for 1 person d / 1 lacto-ovo vegetarian three-course menu 1 person e / 1 special menu for 1 person, consisting of 5 courses including dessert
The program of arts and confectionery / 1 cukrárska Sculpture Exhibition - theme and material are available (height: min. 60 cm and max. 100 cm) b / 4 different desserts, arranged as one serving gluten-free dessert cooks academy 1 1 dessert with chocolate as the main ingredient 1 dessert fruit as the main ingredient 1 dessert by the free choice of the team c / 1 bowl / selection of sweet biscuits, chocolates and petit - fours (4 different types of 6
Members of the Slovak expedition except members of the national team were also individual competitors: Mary Muráriková of Trencin, a member cooks academy of the Bratislava club SZKC Andrea Pribilincová from Nitra, Bratislava club member SZKC Peter Christopher cooks academy from Prešov, Prešov club member SZKC, assisted by Mgr. Dušan Bidleň
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