(Chocolate mounted piece from Team Veneto’s display)
(My excuses to Samuel Taylor Coleridge for using a line of The rhyme of the ancient mariner as an inspiration for the silly title.) In my last post I talked about the National Teams hot kitchen competition of the Culinary Olympics. This is only one of four events in which the teams compete. The other side of the competition is the cold platters show and its three categories: finger food (AKA tapas or snacks), Culinary art (a display of a ovo-lacto vegetarian platter, a menu and 4 mains), and Patisserie. The hot kitchen dishes might have seemed at times artificial, but here the whole concept and atmosphere goes even further in that direction. Only a tiny amount of the prepared food is tasted by the jury, and flavor counts actually very little for the overall score. It is understandable that the jury simply cannot taste every dish, also considering the other competitions beside the National Teams one, but the whole thing makes little sense. How can food be judged without getting tasted?