IKA / Culinary Olympics

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Advertisement for the first international culinary art exhibition in 1900 in the Freiburger Zeitung
"Official postcard" for the second International Culinary Art Exhibition, 1905

The IKA / Culinary Olympics ( I nternational K ochkunst- A xhibition ) is the world's oldest existing, biggest and most prestigious professional competition for chefs, cooks and pastry chefs , every four years, will take place in Germany. The IKA / Culinary Olympics 2020 will take place from February 14 to 19, 2020 in Stuttgart parallel to Intergastra . It is organized by the Association of German Chefs (VKD).

Competitions

At IKA 2008 there were seven competition groups that included different competitions. For the national teams, one team per country is registered through the member associations of the World Association of Chefs Societies .

The site will open to exhibitors at five o'clock. From 6:30 am you can prepare your utensils in the glass kitchen, from 7:00 am you can cook and at 12:00 pm the first starter is served in the restaurant of the nations. Delays mean that points are deducted. Mise en place , cleanliness and technically correct preparation are also evaluated in the cooking categories . In addition, there are categories in which your own creations are prepared and exhibited. The objects on display are made durable with a jelly coating so that they remain attractive for a day. Sometimes the recipes are slightly changed or something more durable is added. What is allowed depends on the dish. The processing must also be considered. Depending on the number of points achieved, there are point categories for gold, silver and bronze medals or simple diplomas. So several teams can get a gold medal, for example, but only one team is Olympic champion in a certain category or category group.

National Senior

A team consists of a team captain, 4 cooks and a pastry chef. The team leader is allowed to work in all areas. In the case of the hot kitchen, a team member may only advertise (announce the order). The team that got the most points in a certain category is also an Olympic champion in that category. The team that has achieved the most points in the four categories is also an Olympic champion.

  • On one day there is a cold platter show in three categories (two culinary arts, one pastry). When it comes to the art of cooking, show platters with “finger food, tapas and / or snacks”, cold festive platters, starters and whole menus (warm thought, cold presented) for up to 8 servings are to be produced and presented on a table. At the pâtisserie, a show piece with a height of at least 60 cm, desserts and biscuits / pralines / petits fours / cheese fours / friandises must be made. All objects must be made entirely of edible material.
  • On another day, 110 three-course menus have to be cooked. The main ingredients are given and the team can produce specialties from their country. A portion has to be made the day before and is displayed preserved. 80% of the menu may be brought prepared, 20% must be processed in the competition kitchen with the utensils available there. This also applies to sauces, stocks, doughs and masses. From 12:00 p.m. the restaurant of the nations will serve

National Junior

Eligible are apprentices , commis de cuisine and cookery students or students in the professional field of cooks / pastry chefs up to 23 years of age. A team consists of four participants and a team manager, and possibly a substitute participant. The teams compete on two days - spread over the competition days. The team that has achieved the most points in the three competitions is also an Olympic champion.

  • On one day the warm kitchen competition takes place in the morning , where 110 servings of a plate have to be prepared. 80% of the menu may be brought prepared, 20% must be processed in the competition kitchen with the utensils available there. This also applies to sauces, stocks, doughs and masses. From 12:30 p.m., the youth competition will be served.
  • At the cooking studio in the afternoon, each candidate on a team has 30 minutes in a row to complete a different set task consisting of two to three parts. The tasks are known before the registration.
  • On another day there will be a cold record show . There are 3 categories (2 times culinary art with snacks, festive platters or complete menus, warm thought and cold prepared and the like, 1 time pâtisserie) in which you can choose one from three tasks and present yourself on a table.

Pâtisser teams (national)

A team consists of two participants. The team with the most points is also the winner of the Pâtissier Olympics.

  • On the day of the presentation , chocolate or sugar showpieces, cakes, various desserts and various Friandis with showpieces are to be made according to certain specifications.
  • On another day, it is the turn of practical work in the show kitchen . Various cakes, friandis and desserts can be made there, which are presented for lunch. Except for Buskuit, everything has to be made on site.

Regional teams

The teams are registered with the approval of their national association. A team consists of a team leader, 3 cooks and a pastry chef. In three categories (2 times culinary arts, once pâtisserie), two out of three tasks have to be completed. One culinary arts category includes cold platters and starters, the other vegetarian platters, main dishes or menus. The team with the most points also wins the IKA Cup .

Military (national and regional)

The national teams are named by the nations; regional teams can also register independently. You complete the two categories, but do not take part in the national ranking. A team consists of a team captain and five cooks. Medals are awarded separately in both categories. The national team also becomes the Olympic champion of the military chefs .

  • One day there is a menu show . To do this, seven menus with soup or starter, main course and dessert must be prepared and presented. The individual parts must be comprehensible for 200 people and be suitable for troop catering of all rank groups.
  • One of these menus, submitted in advance, will be selected prior to the event. 150 copies of this must then be cooked on another day in the armed forces' mobile kitchen and served in the restaurant of the nations.

VKD GV Award

GV means collective catering. Teams from one company are eligible to participate. The team consists of a head chef and three other employees (chefs, apprentices, assistant cooks, kitchen assistants). The teams have to design, plan, organize and carry out a lunch special with two meat / fish courses and a vegetarian course and salad buffet on a culinary theme. This includes calculation, goods requirements, recipes, menu, preparation, decoration and serving of food. The concept with recipes, menu, calculation and product requirements are submitted in writing. A jury then selects the eight best teams that are invited to the practical final. There, two teams each cook for 150 guests over four days and the food is served as self-service. Vegetables, fruit and salads may be delivered peeled but not chopped. Certain ingredients can be brought 80% ready. All finalists receive a medal and a certificate and the team with the best points wins the VKD GV - Award for the Culinary Olympics .

Individual competition

Eligible are chefs, chefs, pastry chefs and confectioners from all areas who have completed recognized training in these professions. Each participant competes on one day and the products are presented cold. The first category is a cold platter and various starters, the second main courses and menus, the third pâtisserie with biscuits, pralines and various desserts and the fourth culinary artistry with showpieces in the subcategories cold cuisine and pâtisserie. At the most, the work will be arranged and freshened up, will be assessed from 7:00 am and cleared away in the evening. If the maximum number of points is awarded, there is a gold medal with distinction.

Life Chief Award

Since 2008, a personality has been honored with the Life Chief Award , the VKD's highest award, for life's work at the IKA .

history

The logo of the Olympics

The First International Culinary Art Exhibition (IKA) at Messe Frankfurt took place from October 12 to 22, 1900 as a cooperation event between the “International Association of Chefs” (IVdK), the “Frankfurter Gastwirteverein” and the “Association for the Promotion of Tourism “Took place under the protectorate of Princess Margaret of Prussia . The initiator was Matthaeus Carl Banzer , chairman of the association and co-founder of the IVdK, who was also the technical director until the IKA in 1934. 1900 was also the fifth anniversary of the innkeeping association founded in 1895, which later became the hotel and restaurant association (HOGA) and the current DEHOGA district association. The International Culinary Art Exhibition in 1911 was also organized by the IVdK and the Innkeepers Association.

The IVDK had since May 2, 1933 into line and to the German Labor Front was connected. Banzer was deported to the honorary presidium at the end of 1934 and NS party members took over the leading functions. The 1937 exhibition was organized by the DAF. Like every international event, the IKA was also used for propaganda. Just as the content of the specialist magazines changed, the highlight of this fair was the special event “The German Large Kitchen”, which, according to the report, was also shown by the army , the navy , the Reich Labor Service and the health authorities. The “Speeches at the reception in the Bürgersaal of the City Hall of the City of German Crafts Frankfurt am Main” (28 pages) were published in separate editions in German, French, English and Italian. As during the First World War, there was no culinary art exhibition during the Second World War .

In 1948 the successor association of the IVdK was founded, the Association of German Chefs (VKD) and in 1950 the first federal trade show for the hotel and restaurant industry took place in Cologne. At the second federal trade show in Frankfurt in 1951, the tradition was revived and a culinary art show was organized. Some therefore do not count them among the IKAs and write of the first IKA after the Second World War in 1956. This year the United States was represented for the first time. The federal technical exhibition, which was held annually in a different city until 1971 , stopped in Frankfurt am Main every four years and the culinary arts exhibition was held at the same time. In 1972 the Bundesfachschau came to a standstill under this name. However, the IKA and a trade show are also held in 1972 and 1976.

In 1980 the combination of IKA / HOGA - International Culinary Art Exhibition / Specialized Exhibition for the Hotel and Restaurant Industry was created, with the HOGA taking place every two years and the IKA every four years. The abbreviation is so catchy that the IKAHOGA is mentioned especially in some non-German-language reports. However, in the odd year 1991 the HOGA moves to Nuremberg for a spring event and in 1992 the Menue & Logis - International Trade Fair is created in Frankfurt . Especially in the USA and internationally, the IKA has been referred to as culinary olympics or International Chefs Culinary Olympics since the early 1960s , from the late 1960s also as International Culinary Olympics and since the mid-1970s at the latest as World Culinary Olympics . This has now also been taken into account in the German name and it takes place as the IKA Culinary Olympics . The fair was a success and an event that had been discussed in 1996 at Walt Disney World Resort was dropped again. The next Menue & Logis , however, will be held on a spring date in 1995. In 1996 the company moved from Frankfurt to Berlin for the first time to the newly created AroomA - International Gastronomy and Hotel Fair . It will still take place in 1998, but at the beginning of 2000 it was canceled due to insufficient number of registered exhibitors. The biennial inoga - trade fair for hospitality sectors , which took place in 1998 as the local THÜHOGA - 1st Thuringian trade fair for hospitality sectors on the exhibition grounds (even though there was a ThüHOGA in Erfurt in 1996), took place in Erfurt at short notice.

32 national teams, 16 youth national teams, 10 national military teams, 7 national pâtissier teams, 7 large catering teams from 5 nations, 53 regional teams from 14 nations as well as individual applicants took part in the IKA 2004, a total of about 1200 cooks, cooks and pastry chefs from 4 nations.

32 national teams, 20 youth national teams, 10 national military teams, 8 large catering teams from 4 nations, 62 regional teams from 23 nations and individual exhibitors from 33 nations took part in the 2008 event, a total of around 1,600 cooks from 53 nations.

Erfurt was again selected as the venue for 2012 and 2016 by the Association of German Chefs, among other things because in the previous years the companies in the region had proven themselves to be hosts for teams of chefs from all over the world and responded to very special needs, such as had stopped training and preparation opportunities in the kitchens at night.

In 2020 the IKA / Culinary Olympics will take place for the first time parallel to Intergastra in Stuttgart.

Events

No. year meeting d place Name and in connection with ...
1 1900 October 12-22 13 Frankfurt / M. International culinary art exhibition Frankfurt a. M.
2 1905 30.9. – 11.10. 12 Frankfurt / M. International exhibition for culinary arts, hotel and business, combined with a wine market in Frankfurt-Main
3 1911 30.9. – 11.10. 12 Frankfurt / M. International culinary art exhibition Frankfurt a. M.
4th 1925 October 24 - November 4 12 Frankfurt / M. International exhibition for culinary arts, hotel & restaurant trade Frankfurt M.
5 1929 October 12-23 12 Frankfurt / M. Ika - International Culinary Art Exhibition Frankfurt am Main, combined with an exhibition for hotels and restaurants
6th 1934 October 6-17 12 Frankfurt / M. IKA - 6th International Culinary Art Exhibition, Frankfurt a. M.
7th 1937 October 9-20 12 Frankfurt / M. IKA - 7th International Culinary Art Exhibition, Frankfurt a. M., combined with an exhibition for hotels and restaurants
8th 1951 21.9. – 1.10. 11 Frankfurt / M. 2. Federal trade show for the hotel u. Catering trade and culinary art show Frankfurt a. M.
9 1956 30.9. – 7.10. 8th Frankfurt / M. 9th International Culinary Art Exhibition and 7th Federal Exhibition for the Hotel and Restaurant Industry
10 1960 October 2-9 8th Frankfurt / M. 10th International Culinary Art Exhibition and 11th German Federal Exhibition for the Hotel and Restaurant Industry
11 1964 30.10. – 6.11. 8th Frankfurt / M. (IKA) 11th International Culinary Art Exhibition and 15th Federal Exhibition for the Hotel and Catering Industry
12 1968 October 12-20 9 Frankfurt / M. 12th International Culinary Art Exhibition and 19th Federal Exhibition for the Hotel and Restaurant Industry (12th IKA)
13 1972 October 8-15 8th Frankfurt / M. 13th International Culinary Art Exhibition
14th 1976 October 21-28 8th Frankfurt / M. IKA - International Culinary Art Exhibition
15th 1980 October 24-30 7th Frankfurt / M. IKA / HOGA - International Culinary Art Exhibition / Specialized Exhibition in the Hotel and Catering Industry
16 1984 October 12-18 7th Frankfurt / M. IKA / HOGA - International Culinary Art Exhibition / Specialized Exhibition in the Hotel and Catering Industry
17th 1988 October 16-20 5 Frankfurt / M. IKA / HOGA - International culinary art exhibition and trade fair hotel and catering
18th 1992 October 11-15 5 Frankfurt / M. Menu & lodging with the IKA Culinary Olympics
19th 1996 8-12 September 5 Berlin AroomA - International gastronomy and hotel trade fair with IKA / Culinary Olympics
20th 2000 October 22-25 4th Erfurt inoga - trade fair for hospitality sectors with IKA / Culinary Olympics (inoga / IKA or IKA / inoga)
21st 2004 October 17-20 4th Erfurt inoga - Trade fair for hospitality and IKA - International culinary
arts exhibition / Culinary Olympics inoga - Hospitality trade fair with the IKA - Culinary Olympics (inoga / IKA or IKA / inoga)
22nd 2008 October 19-22 4th Erfurt inoga - trade fair for the hospitality industry. IKA / Culinary Olympics (inoga / IKA or IKA / inoga)
23 2012 October 5-10 6th Erfurt inoga - trade fair for the hospitality industry with IKA / Culinary Olympics (inoga / IKA or IKA / inoga)
24 2016 October 21-26 6th Erfurt
25th 2020 14.-19.2. Stuttgart

Web links

References and comments

A: Notes

  1. ↑ The 23rd Bundesfachschau was planned in 1972, but only took place as "gast '74" in Düsseldorf. However, there is a trade exhibition in Frankfurt, there are FKM-verified figures.
    Gas heat international: Gas heat international , Volume 21, Vulkan-Verlag, 1972, pp. 160, 196, 246, 494 (“13th International Culinary Art Exhibition and 23rd Federal Exhibition for the Hotel and Restaurant Industry in Frankfurt (Main) | 5. -12. October 1972 ")
    Allgemeine Fischwirtschaftszeitung, Volume 24, C. Th. Görg., 1972, p. 15 (" In Frankfurt from October 8th to 15th, the Federal Exhibition for the Catering Industry and the International Culinary Art Exhibition will be presented to attend the cooking competition of 19 teams ... ")
    German Society for Occupational Safety (Hrsg.): Zentralblatt für Arbeitsmedizin und Arbeitsschutz , Volume 24, Fischer, 1974, p. 323 (" Die gast '74, 23rd Federal Exhibition for the Hotel- and catering trade from November 16 to 21, 1974 in Düsseldorf ")
    Allgemeine Fischwirtschaftszeitung , Volume 26, C. Th. Görg, 1974, p. 46 (" ... the 23rd Federal Exhibition of the Hotel and Catering Trade takes place in Düsseldorf as an international trade fair. “)
    Jürgen Schwermann: Basis en der Messeppolitik , Vandenhoeck & Ruprecht, 1976, ISBN 3-525-12234-9 , p. 349 ( limited preview in the Google book search; Numerical values ​​for 1972, "guest" for 1974. However, there are also other "federal trade shows" between 1953 and 1966)
  2. ↑ A federal trade show was also planned for this year, the 24th. Instead, “GAST'76” took place in Düsseldorf in November.
    Guideline through press and advertising , Volume 29, Stamm Verlag GMBH, 1976 (“10-28 October Frankfurt, 14th IKA - International Culinary Art Exhibition together with the 24th Federal Exhibition for the Hotel and Restaurant Industry”)
    Steel and iron . Zeitschrift für das Deutsche Eisenhüttenwesen , Volume 95, 1975, p. 313 ("Düsseldorf | 13.11. – 18.11.76 | GAST'76 - trade fair for the hotel and catering industry")

n: exhibition names, dates

  1. ↑ 1989–1999 - Departure into a New Era ( Memento of May 7, 2010 in the Internet Archive ), discover Erfurt, erfurt.de
  2. ↑ M + A Trade Fair Planner: Trade Fairs and Exhibitions International , M + A Verlag for trade fairs, exhibitions and congresses, 1997, pp. 84, 769, 962 (“9.-14.10.1996 | ENTREE / THÜHOGA / specialist exhibition for the hotel industry. Gastronomy, Community catering, catering and entertainment gastronomy ")
  3. ↑ a b Press release: The international culinary elite meets in Erfurt in 2012 ( memento from September 27, 2010 in the Internet Archive ), Association of German Chefs, February 19, 2010
  4. ↑ Viktoria Schmidt-Linsenhoff , Kurt Wettengl (ed.): Plakate 1880-1914: Inventory catalog of the poster collection of the Historisches Museum Frankfurt (Volume 29 of Kleine Schriften des Historisches Museum Frankfurt aM ), Historisches Museum Frankfurt am Main, 1986, p. 374
  5. ↑ Freiburger Zeitung, October 9 and October 12, 1900, 2nd sheet each, p. 4
  6. ↑ Postcard here
  7. ↑ Ulrike Thoms: Institutional Food in the Rationalization Process. Nutrition in hospitals and prisons in the 18th and 19th centuries (Volume 23 of Medicine, Society and History: Supplement ), Franz Steiner Verlag, 2005, ISBN 3-515-07935-1 , p. 879
  8. ↑ a b c d e f Contemporary advertising stamp
  9. ↑ Paul Marie Guillaume Joseph de Wit, Hermann Karl Anton Matzke (ed.): Zeitschrift für Instrumentenbau , Volume 46, P. 103 ("Exhibition for culinary arts, hotel and catering trade")
  10. ^ Title from: Ika - International Culinary Art Exhibition Frankfurt am Main (1929) in the catalog of the German National Library
  11. ↑ Allgemeine Elektricitäts-Gesellschaft (Ed.): AEG Mitteilungen , Volume 47, Allgemeine Elektricitäts-Gesellschaft, 1933, p. 373
  12. ↑ Announcement on the protection of inventions, designs and trademarks at an exhibition on February 23, 1937 , in: Reichsgesetzblatt , Part 2, No. 10 of February 26, 1937, year 1937, p. 102 ( online )
  13. ↑ Contemporary Medal "Grand Prize"
  14. ^ Metall , Volume 5, Metall-Verlag GmbH, 1951, p. 131 (trade fair calendar with date 23–30 September)
  15. ↑ Tax laws finally in force . In: Die Zeit , No. 27/1951, p. 2
  16. ^ Wilhelm Döring: Handbook of trade fairs and exhibitions (Volume 1 of monographs on the world economy ), Transport and Economic Archives, 1956, p. 95
  17. ^ Advertising stamp of the Deutsche Bundespost
  18. ↑ Special trade show spirits for gourmets. (Report from the 10th International Culinary Art Exhibition combined with the 11th German Federal Exhibition of the Hotel and Restaurant Industry in Frankfurt am Main) in: The Brandy Industry , Volume 100, 1960, p. 525
  19. ↑ Schweizerischer Buchhändlerverein (Ed.): The Swiss book trade. La librairie suisse. La libreria svizzera , volume 20, part 1, p. 67 ("Each of the three volumes was awarded a gold medal on the occasion of the literary competition of the 10th International Culinary Art Exhibition and the 11th German Federal Exhibition in Frankfurt am Main.")
  20. ↑ Frankfurt am Main, Statistisches Amt und Wahlamt (Hrsg.): Statistisches Jahrbuch , 1963, p. 80 (30.10. – 6.11. - "11th International Culinary Art Exhibition and 15th Federal Exhibition for the Hotel and Restaurant Industry")
  21. ↑ Horst Hachmann: Cold turkey for the motorist . In: Die Zeit , No. 46/1964 ("Suddenly he was at this 11th International Culinary Art Exhibition, which was connected with the 15th Federal Exhibition of the Hotel and Catering Industry ...")
  22. ↑ Maximilian Pflücke (Ed.): Technisches Zentralblatt: Department of Electrical Engineering , Volume 15, Akademie-Verlag, 1965, p. 1446 (The 11th International Culinary Art Exhibition (IKA) in Frankfurt / Main from October 30th to November 6th, 1964 was associated with the 15th Federal Exhibition for the Hotel and Restaurant Industry.)
  23. ↑ Refrigeration and air conditioning. Journal for the entire field of refrigeration, refrigeration application and air conditioning , volume 16, p. 63 (trade fair dates: “Frankfurt (M): 11th international culinary art exhibition and 15th specialist show for the hotel and catering trade. October 30th to November 6th, 1964 ")
  24. ↑ Statistical Office and Electoral Office , Frankfurt am Main, 1968, p. 76 & 1970, p. 78
  25. ↑ On to the exhibition grounds in Frankfurt (advertisement), in: Frankfurter Rundschau, October 12, 1968, No. 238, p. 17
  26. ↑ The hotel industry has great worries , in: Frankfurter Rundschau, October 10, 1968, No. 236, p. 5; "... at a press conference for the 19th Federal Exhibition for the Hotel and Restaurant Industry, which will be held in Frankfurt from October 12th to 20th with the 12th International Culinary Art Exhibition."
  27. ↑ German Committee for Electric Heating (Ed.): Electro-heat international , Volume 26, p. Vii ("19th Federal Exhibition for the Hotel and Catering Industry, together with the 12th IKA - International Culinary Art Exhibition - in Frankfurt / Main")
  28. ↑ Federal Statistical Office (Ed.): Statistical Yearbook for the Federal Republic of Germany , W. Kohlhammer, 1969, p. 271 ("12th IKA - Int. Culinary Art Exhibition and 19th Federal Exhibition for the Hotel and Catering Industry")
  29. ↑ Stichting tot Wetenschappelijke Voorlichting op Voedingsgebied (Ed.): Voeding , Volume 33, Keesing Noordervleit, 1972, p. 406 ("From 8-15 October 1972 in Frankfurt the 13th International Culinary Art Exhibition gehouden met wedstrijden voor koks.")
  30. ↑ Adolph Volk: Recipes and More , AuthorHouse, 2007, ISBN 1-4343-2609-8 , p. 4 (medal in picture, limited preview in Google book search)
  31. ↑ United States-German economic survey , German American Chamber of Commerce., 1976, p. 139 ([October] "Culinary Art Exhibition; Frankfort 21-28.")
  32. ↑ Postmark
  33. ↑ Great Britain. Dept. of Industry: British business , 1980, issues 1–14, p. 21 ("FRANKFURT: International Culinary Art Exhibition and Hotel and Catering Exhibition 'Ika Hoga'. 24-30 October 1980")
  34. ↑ American overseas guide , American Overseas Tourist Service of New York, Inc., 1980, p. 234 ("IKA / HOGA - Intn'l Culinary Art Exhibition & Trade Fair for the Hotel & Catering Industries Oct 24-30, 1980" )
  35. ↑ Der Spiegel, 1980, No. 40 (September 29), p. 218 & No. 45 (November 3) or 46 (November 10), p. 160 Double-sided advertisement by Messe Frankfurt (“IKA / HOGA | International culinary art exhibition | Hotel and restaurant exhibition ")
  36. ↑ Guide annuaire é travers la presse et la publicité , Volume 37, Stamm Verlag GMBH, 1984, p. 410 ("12.10.-18.10. | Frankfurt, Ika Hoga - International Culinary Art Exhibition / Hotel and Restaurant Trade Exhibition")
  37. ^ Federal Statistical Office: Statistical Yearbook for the Federal Republic of Germany , Metzler-Poeschel, 1989, ISBN 3-8246-0031-5 , p. 235
  38. ^ The European food marketing directory , 1987, Euromonitor, 1987, p. 130 ("IKA / HOGA - International Culinary Arts Exhibition / Hotel & Catering Trade Fair | Date: October 16-20 | Venue: Frankfurt, West Germany | Information: Heckmann GmbH, trade fairs and exhibitions, | Kapellenstrasse 47, | D-6200 Wiesbaden […] ")
  39. ↑ Bibliographic entry in the Google book search "Menue & Logis (1992, Frankfurt, Main), IKA (1992, Frankfurt, Main), Messe (Frankfurt, Main: Menue & Logis: 1992; with IKA Olympiade der Koch, Frankfurt, October 11-15, 1992 , Brönner ")
  40. ↑ Collage with pictures of a graffiti by Lutz Colani and an entrance ticket
  41. ↑ German Society for Nutrition (Ed.): Ernährungs- Umschau , Volumes 39-40, Umschau Verlag., 1993, p. 304 (“11-15 October | Frankfurt | Menue & Logis - International Trade Fair | Hotel and Gastronomy and IKA International culinary art exhibition | Information: Messe Frankfurt GmbH [...] ")
  42. ↑ M + A trade fair planner : Trade fairs and exhibitions International , M + A Verlag for trade fairs, exhibitions and congresses, 1997, p. 37, 962 (“September 1996 | AroomA | International gastronomy and hospitality fair with IKA / Culinary Olympics | Frequency: every 2 years [...] ")
  43. ↑ Werner Süss: Capital Berlin: Metropolis in Transition (Volume 3 of Capital Berlin ), 3rd edition, Berlin Verlag A. Spitz, 1996, ISBN 3-87061-481-1 , p. 55 (“In 1996, the digital Media World - international trade fair for digital information, communication and interaction and Aroom A - the international gastronomy and hotel trade fair with IKA / Culinary Olympics for the first time under the Berlin radio tower. ")
  44. ↑ M + A trade fair planner. Trade fairs and exhibitions International, M + A Verlag for trade fairs, exhibitions and congresses, 1996, p. 28, 684 ("8. – 12.9.1996 | AroomA | International hotel and catering trade fair with IKA / Culinary Olympics")
  45. ↑ Dieter Arnold: Trade fair practice. The professional company presentation at trade fairs and exhibitions , Deutscher Fachverlag, 2000, ISBN 3-87150-658-3 , p. 84
  46. ↑ M + A trade fair planner : Trade fairs and exhibitions International , M + A Verlag for trade fairs, exhibitions and congresses, 2003, pp. 68, 216 (“17.-20.10.2004 | inoga | Trade fair for hospitality sectors and IKA - International Culinary Art Exhibition / Culinary Olympics Frequency: Every 2 years (formerly Thühoga) Location: Messezentrum Erfurt ")
  47. ↑ Press release : Clear dominance of trade visitors to the inoga / IKA Culinary Olympics in the Erfurt Exhibition Center, inoga.de, November 1, 2004 (“On October 20, the inoga hospitality trade fair with the IKA Culinary Olympics was successful The End.")
  48. ↑ M + A Messeplaner , M + A Verlag for trade fairs, exhibitions and congresses, 2007, p. 233 ("19. – 22.10.08 - inoga / trade fair for hospitality sectors")

Individual evidence

  1. ↑ “IKA is a trendsetter every time” , orf.at, October 10, 2012
  2. ^ History , Association for the Promotion of Table Culture
  3. ↑ Overview of holdings in the “Collections” department - 3.7.2. Association archives (W2) - inventory name: Hotel and Restaurant Association (W2 / 2) ( Memento of February 8, 2011 in the Internet Archive ), Institute for City History, Carmelite Monastery, Frankfurt am Main
  4. ^ Korporation der Kaufmannschaft von Berlin: Berliner Jahrbuch für Handel und Industrie: Report of the Elders of the Kaufmannschaft von Berlin , Volume 1, 1911, p. 91
  5. ^ Sabine Hock : A worldwide unique cultural institute - association ties in with the history of the Frankfurt Culinary Art Museum, in: Wochendienst, ed. v. Press and Information Office of the City of Frankfurt am Main, No. 40 of October 3, 2000
  6. ↑ a b Wolfgang Klötzer, Sabine Hock, Reinhard Frost, Historical Commission of the City of Frankfurt am Main: Frankfurter Biographie: Bd. AL , W. Kramer, 1996, ISBN 3-7829-0444-3 , p. 38
  7. ↑ a b The Art of Cooking in Germany - The Kitchen: Contents after 1933 , The Virtual Cookbook Museum, version from July 6, 2010
  8. ↑ German Society for Nutritional Research: The diet. Journal for the entire nutrition sector in research, teaching and practice , volumes 1–2, JA Barth, from 1936, p. 279
  9. ↑ JHS: Frankfurt is building - series on the post-war period : Die Frankfurter Messe 1951-71 ( memento of July 9, 2013 in the Internet Archive ), April 1, 2001
  10. ↑ Celebrating 52 Years of Culinary Competitions ( December 2, 2010 memento in the Internet Archive ), American Culinary Federation, 2008
  11. ^ Rainer Koch, Hans Pohl: Bridge between the peoples. On the history of the Frankfurter Messe , Stadt, 1991, ISBN 3-89282-018-X , p. 452
  12. ↑ Jack Hayes: Menue & Logis' success may keep IKA in Frankfurt ( Memento from July 11, 2012 in the web archive archive.today ), Nation's Restaurant News, November 9, 1992
  13. ↑ Wirtschaftswoche , Volume 54, Issues 1–5, Gesellschaft für Wirtschaftspublizistik GWP mbH & Co. Kommanditgesellschaft, 2000, p. 95
  14. ↑ The results of the "Culinary Olympics" IKA in Erfurt ( Memento from March 1, 2016 in the Internet Archive ), Gourmet Report kochmesser.de, October 23, 2004.
  15. ↑ Registration for regional teams from 23 nations ( Memento from October 31, 2010 in the Internet Archive )
  16. ↑ Registrations of individual exhibitors from 33 nations ( Memento from October 31, 2010 in the Internet Archive )
  17. ↑ Press release: IKA / Culinary Olympics 2012 , inoga.de, February 19, 2010
  18. ↑ IKA / Culinary Olympics goes to Stuttgart. Retrieved January 22, 2019 (German).
  19. ↑ IKA / Culinary Olympics goes to Stuttgart. Retrieved January 22, 2019 (German).