the theme for Culinary Olympics 2020
Closer summarises everything we’re passionate about. We want to come closer to the ingredients and the producers, their essence and their flavours. We believe this can be achieved only by involving ourselves in every detail and constantly striving for progress and improvement.
On our plates you’ll find the produce from the best farmers, fishermen and huntsmen of Sweden. For a year we visited suppliers and together with them selected the very best ingredients.
We proudly present the Flavours of Sweden. From north to south.
The best culinary team in the world
With several Olympic and World Championship gold medals, they’re the team everyone wants to learn from. The recipe for success is a burning passion for and pride in Swedish ingredients and food traditions, great creativity and smooth teamwork between eleven of the country’s sharpest chefs and confectioners. Before the big championships the team prepares the competition menu again and again over a period of 12 months, until everything is absolute perfection.
The Swedish Culinary Team work only with Swedish - and preferably small scale - produce, focusing on the highest quality, sustainable development and environmental care. At the 2004 Culinary Olympics, the Swedish team was the first in the history of the championship to have an entirely organic concept. In the Culinary Olympics 2012, the Swedish Culinary Team won gold in all categories. No other country has ever managed this, which makes the Swedish Culinary Team unique.
The Culinary Olympics is arranged every four years. The 36 best nations from all over the world compete in two events, Chef’s Table and the Hot Kitchen. The winning team are crowned the winners of the Culinary Olympics.
Chef's Table is a new competition for this year, that replaces The Cold Kitchen.
The competition consists of preparing two types of butter or dip that is typical for the individual country. The team should also prepare six different finger foods; four cold and two hot, a cold festive platter consisting of fish and/or shellfish and/or seafood. One intermediate vegan course, a hot lamb preparation, one dessert assortment with cold and hot elements and finally, three petit fours. Every team must also present a show platter which is judged separately with gold, silver or bronze. The food is served to 12 people including the jury. The lineup on the team is the same as on the hot kitchen, and they have five and a half hour preparation until serving. Judging of the platters take place during service, and two samples will randomly be picked out for judging.
The Hot Kitchen
The challenge is to create a three-course menu for 110 guests made from scratch in the kitchens in the competition arena. The team consists of six chefs and confectioners that, in six hours, must cook a starter, a main course and a dessert. After that, the restaurant opens and the guests are seated in the dining room. Judges are present in the kitchen during the entire competition. They randomly pick out five plates of every dish for judging, so it is crucial that every plate is identical and flavors equally high during the entire service. The judges evaluate everything from economy and craftsmanship to organization and teamwork in the kitchen, as well as the flow of the service. However, flavor and presentation are valued the highest.
The Flavours of Sweden,
from north to south
1. VENDANCE ROE – Junkön, Luleå
2. MUSHROOMS – Örnsköldsvik
3. MISOPASTE – Sälen
4. MUSTARD – Hedemora
5. HERBS & FLOWERS – Ekerö
6. LAMB – Strängnäs
7. WRÅNGEBÄCK CHEESE – Hjo
8. OYSTERS – Havstenssund
9. LOBSTER – Smögen
10. TURBOT – Fjällbacka
11. CHICKEN LIVER - Munka Ljungby
12. RASPBERRIES – Trelleborg
13. BLACK CURRANT – Trelleborg
14. APPLES – Österlen
15. CREAM AND BUTTER – Lärbro
16. VEGETABLES - Fole