As in 2020, Aramark will once again be supported by students from Baden-Württemberg for their IKA service. Photo: IKA/Culinary Olympics
Long distances and more than 1,700 menus per day: service at the IKA/Culinary Olympics is a mammoth task. We spoke to Luis Nunez from IKA Silver Partner Aramark about what needs to be considered.
Interview Anna Häuser
Mr. Nunez, IKA Silver Partner Aramark is the interface between the competition kitchens and the guests at the IKA/Culinary Olympics. What exactly do the employees do?
Luis Nunez: Our team takes care of all the tableware logistics and has developed a comprehensive service concept for this. The IKA site is large, around 80 meters from the furthest kitchen box to the guest. To ensure that the food still arrives hot, we designed a matrix that determines the best routes. Markings on the floor guide the trainees from the regional vocational schools who are responsible for service at the event. In the Restaurant of Nations, head waiters from Aramark note the row as well as the exact table and seat number on the guests’ menu tickets so that the direct route is clear.
What happens to the plates before and after they are taken from the kitchen to the guests?
We are responsible for taking the 24,498 plates to the appropriate kitchens and teams. Depending on the competition, Restaurant of Nations, (Junior) Chef’s Table or Restaurant of Community Catering, these are different models and quantities. Timing is tight and it is important that every move is precisely planned in advance. We rely on mobility for clearing. All the dishes are sorted into trolleys, which can be hosed down and cleaned in the dishwasher before the clean plates are made available to the next cooking team.
What is special about the IKA/Culinary Olympics and what have you learned from the IKA 2020?
Every event is special in its own way and the preparations are very different. For me personally, the flair of the IKA is unique. When do you ever have the opportunity to experience the “Olympic Games” live? Thousands of chefs from all over the world on the Messepiazza in Stuttgart – an unforgettable sight. The teams have been training for months and are now delivering their best in the kitchens under great tension and with a lot of emotion and concentration. It is our responsibility to ensure that this passion for cooking reaches our guests – in the form of smooth processes and hot plates. Thanks to our experience at the last IKA, we know what to expect and use different pens for service, for example, to avoid illegible menu tickets.
Thank you.
