The Olympic Games is a universally known international event but the World Culinary Olympics may be something you haven’t heard of.

Much like the Olympic Games it generates a massive audience and renders a competitive atmosphere but instead of showcasing athletic endurance, it showcases culinary artwork.

Culinary arts instructor Chef Doug Overes has been competing internationally for 11 years.

“Most people think of cooking as that little southern Alberta cheesecake,” he says. “ We may have all started that way but you can’t believe how big of a world it is.”

 The event, taking place October 2012 in Germany, will be host to thousands of chefs from all over the world.

“There are trade shows involved,” says Overes. “It’s massive.”

Though the event is over a year away Team Alberta is already preparing. They get together for practice at least twice a month.

“We’ve already had a practise in Edmonton,” Overes explains. “Once a month is usually for fundraising and once a month for practice.”

Preparation is nearly a competition in itself.

“Everyone must prepare four main-course meals and a three-course luncheon menu,” says Overes.

This allows the coaches to see who is best at making what and assign positions.

“Once you have your job it’s basically just refining it all the way up until you leave for Germany.”

As a regional team they’re required to compete in four different cold-kitchen categories. These categories can range from buffet platters and restaurant platters to sugar showpieces.  

“You basically go for eight days.

You sleep maybe a total of 12 hours,” says Overes. “We place our expectations on professionalism, discipline and cleanliness.”

Having done so well in competitions before the team is hoping for the best.

“Obviously everybody wants to win,” Overes explains. “But I do it because it keeps me current, it keeps me motivated and it helps me push my students. It’s not so I can hang something on the wall because you just have to dust that.”

 

 

Photo by Kayla Nash: Chef Doug Overes overlooks Lauren Hartley (far left) and Abby Easby during their weekly apprenticeship training for Cooks Level 1 class.