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| 21 November 2006 - Day 4 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Updated on:
19 November 2006 |
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Report from Mr. Gissur Gudmundsson on Day 4 |
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| Updated on:
21 November 2006 |
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| Dear WACS Colleagues,
Now that Day 4 of Expogast is coming to an end, everyone is getting exiting for the overall prize. Clearly, a few countries are in the front but tomorrow (Wednesday, 22 November) will give the final overall winner. The competitions have gone well; teams have performed well both in Hot and Cold competitions showing great high standard international food that every chef can be proud of. All this is part of the great work WACS has been working on for the past year. The Vatel Clup in Luxembourg has done a great job for both judges and competitors. I just talked to Kurt Weid who is judging in the hot kitchen, I asked him how the level of this competition was and his reply was that the level was high, all the top teams around the world was here and this was without any question the crème de la creme, and its clear the big competition for everyone is going to be Ika in Erfurt 2008. Kurt says at the same time that the organizing of this competition is good, the kitchen is of high standard, teams are happy with their working areas in hotels and restaurant around the Luxembourg, all this makes teams get better performance in the work they do. Kjetil Gundersen is judging in regional cold tables and his opinion of the standard is that he is impressed, he is surprised of the performance of some of the teams that have not represented their countries before but still he can see that some countries need to put more thinking into the work, but the final conclusion for one of the youngest judge is that everyone is doing international standard food at a high level. I also talked to Geoffrey Acott who is judging the military hot kitchen, he say the kitchen is definitely the best military kitchen he has been judging in, they are modern with all the right equipment needed in today’s kitchens. The teams are making food that is in line with the national restaurant in nations and its nice to see this happen, it shows the ego and quality of the chefs working in the field. At the same time having the national team and the military team working so nice and close together is that military team are learning a lot from the national teams and we hope that national team will learn from the hard work our chefs work in. With regards from Luxembourg, Gissur Gudmundsson |
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| *FINAL* Gold Medal Results | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Schedule of the day | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Updated on:
17 November 2006 |
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The complete working schedule of the Culinary World Cup 2006 shown below by Countries for day 4: National Team
NATIONAL MILITARY TEAMS:
NATIONAL YOUTH TEAMS:
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