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1.1 INTRODUCTION

Purpose and Idea of Culinary Art Exhibitions.

In the beginning, during the 19th century, culinary art exhibitions were a forum for the reformers of the culinary art, like Marie Antoine Câreme, Prosper Montagne, Joseph Favre and Auguste Escoffier. Even today, in our fast-moving time, the function of culinary art exhibitions is to provide models, as well as a podium for the international development of the culinary art.

The focal point, however, is not any more the culinary art alone. Service and the culture of table presentation have been included in this field of art. The ambience must be considered. The creation of the menu has become obligatory. The technical development ushers in new opportunities for quality improvement and economic efficiency. Nutrition in its totality is demonstrated in all its forms, in theory and practice. Where else but at a culinary art exhibition have the public and the professional world a chance to obtain so complete an overview of the present position of l'art culinaire?

Without culinary art exhibitions the rising generation would not be in a position to see what can be done. It may be possible today, to travel to every corner of the world, but not everybody has the time or financial means the to do so. Through culinary exhibitions one has an opportunity to see in one's own realm new developments and exotic creations from totally alien cultures.

Culinary art exhibitions are a world-wide window. Female and male cooks would be well advised to get inspired and, wherever this makes sense, to incorporate into their daily work what they have seen and experienced.

1.2 AIMS OF WACS

With these international guidelines for culinary competitions the world association tries to create, as far as ever possible, a standard regarding the criteria for exhibitors and participants. Further, it aims at the creation of universal acceptable guidelines for correct and fair assessment.

Together with the acknowledgement of a for ever developing gastronomic culture, an unchecked progress of sophistication, considering methods of food preparation, as well as the creation of more and more refined dishes, the economic and ecological points of view, too, have to receive due regard. In addition, nutritional-physiological tendencies, as well as attractive presentation require sufficient consideration.

1.3 WACS CULINARY GUIDELINES COMMITTEE

The World Association appoints a Culinary Guidelines Committee, which has to formulate, to realise and to apply international rules and regulations, as well as adapt these according to circumstances and conditions, wherever this appears to he justified.

The Culinary Guidelines Committee shall consist of representatives of the various big culinary cultures. However, the requirements of the competition organisers must receive due consideration.

1.4 CATEGORIES OF COMPETITIONS

There are six categories in total, these are:

a. Culinary Olympics
Criteria applied are the Hot and Cold WACS Criteria. In the Restaurant of Nations, a minimum of a three-course meal has to be served for a maximum of 110 people. The teams consist of 5 people Including a Pastry Chef.

b. World Championship
As with the Culinary Olympics, the I-lot and Cold WACS Criteria apply. In the hot kitchen quantities have been set at 100 persons (max). This seems to be a fairer number and would achieve a better result for paying customers. The teams consist of 5 people, Including a pastry chef.

c. International Competition
Hot and Cold WACS Criteria are applicable. In the hot kitchen a five-man team (Including a pastry chef) must produce a three-course meal; but instead of a maximum of 110 portions the organisers can select between a minimum of 80 and a maximum of 110 portions.

d. Continental Competition
Hot and Cold as with the three others mentioned before, but the teams may only consist of three members. In the hot kitchen only thirty portions are required to qualify for this category.

e/f. Regional and National Competition
Hot, Cold or both. It is up to the organisers to decide, which one they want to include in the competition. WACS rules apply. WACS approved judges must preside. The difference to the other competitions is that the host committee must provide a culinary show seminar.

A Continental WACS Board Member must approve an application for the regional and/or national competition, a copy of the rules and guidelines must be sent to the Culinary Chair. Regarding the other four categories an application must he submitted to the Continental Director and the WACS office for approval.

It is suggested that the respective recipe accompany each exhibit at the various shows. This assists the judges; simultaneously, should a media representative request a recipe, it would be readily available.

It is encouraged that the public has access to all shows.