Competitions Arena awaits you

The catering company Aramark will be organising the exclusive Chefs' Cup cookery competition for the third time. All employed and qualified chefs can take part in the Aramark competition. The challenge is to create a three-course menu for six persons. After the semi-finals, which took place nationwide, the finalists have been decided who will compete for the title in the competition area on 03.02.2018 at Intergastra. The menus will be rated as always by a top-quality jury, including, among others, Harald Wohlfahrt and Meta Hiltebrand. More information at


Parallel to the Chefs' Cup, this year the Service Cup will take place for the first time. This competition is aimed at Aramark service employees, whose tasks will include, among others, the planning of a large event. More information at

The evaluation of the competition is divided into four parts:
•    Visit to the master classes: 10%
•    Nosing: 20%
•    Speed round: 20%
•    Stage presentation Drink and Show: 50%
More information at


Young generation team competition for kitchen & service trainees. Teams can take part which have two trainees in the 3rd year of training ("chef" and "restaurant specialist" or "hotel specialist") who will take their exams in summer 2018. The trainers or the training company must be members of the Meistervereinigung Gastronom Baden-Württemberg e.V. (Baden-Württemberg Association of Master Chefs), though the association will also issue four wild cards for teams whose trainers/training companies are not necessarily members of the Meistervereinigung Gastronom. The final will take place on the large stage in the atrium at the Stuttgart Trade Fair Centre between the 8 best-placed teams on the basis of the documents submitted for the pre-selection. More information at
From 10.30: Folding serviettes and laying tables
From 11.45: Mixing and serving cocktails
Approx. 12.45: Presenting and serving the starter course
Approx. 13.10: Presenting and serving the intermediate course
Approx. 13.45: Presenting, carving and serving the main course
Approx. 14.20: Presenting and serving the dessert
Afterwards:   Clearing up kitchen and restaurant

At the INTERGASTRA Modernist Buffet, the participants must create a buffet for 12 persons live at the trade fair within a specified period. The buffet has to contain cold and warm elements, with the main course being prepared as a front cooking dish. Teams consisting of 6 chefs (including team captain) and a patissier can take part. The international jury will consist of recognised and experienced experts. More information at


  • Entry and equipping the kitchen:   8.00
  • Mis en place check
  • Start with kitchen work:  8.30
  • Start of serving: 13.30
  • Main course: from 14.30
  • End of serving: 16.00