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Cuisine Haute Couture Definition - Cold Kitchen Definition - Hot Kitchen Definition

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Question:

I am translating an article from Swedish to English that deals with the topic of Cuisine Haute Couture. Unfortunately, though I love to cook, these terms are somewhat exotic to me.

The author refers to what in Swedish would, roughly translated be cold kitchen and hot kitchen. This cannot be the correct translation. In regards to the "cold kitchen" she describes a competition in which food is beautifully arranged and then covered with a thin layer of aspic to keep the food fresh for up to 12 hours. The food however, is not for eating. This is what she terms "cold kitchen". The "hot kitchen" is an event with prepared food intended to be eaten. It seems that these are two events that take place in the World Culinary Cup.

Can you help me understand what the correct English term actually is. Unfortunately, and probably as you have encountered many time before, this is terribly urgent. Your help will be greatly appreciated. Best regards from Stockholm, Sweden. - Catherine (3/28/00)
 

Answers:

Haute Cuisine - Food that is prepared in an elegant or elaborate manner; the very finest food. The French word "haute" translates as "high" or "superior." Cuisines translates as "cooking" in general.

Haute Cuisine Couture - It means "Recipe for Comfort" and it relates to the fashion world. It is first and foremost a form of expertise or savoir faire, involving a craft that has endured for more than one hundred and fifty years. The origins of haute couture date back to Charles Frédéric Worth who, in 1858, founded the first true house of haute couture at 7, rue de la Paix, in Paris, creating original models for individual clients. Haute couture involves craftsmanship, the skill of the seamstress and embellisher (feather makers, embroiderers, milliners) who, each season, create the finery of the exceptional.

The term haute couture is a designation protected by law and "only those companies mentioned on the list drawn up each year by a commission domiciled at the Ministry for Industry are entitled to avail themselves thereof," to quote the Syndical Chamber for Haute Couture. The main criteria, set forth in 1945 and updated in 1992, are as follows: to employ a minimum of fifteen people at the workshops, to present to the press in Paris each season (spring/summer and autumn/winter) a collection of at least thirty-five runs consisting of models for daytime wear and evening wear.
 


Hot and Cold Kitchen means Hot and Cold food Competitions in the World Culinary Cup Competition.

Hot and Cold Food Competitions - Several teams of five members each will represent the United States, Canada, Norway, Hungary, Argentina, Azerbaijan, and Switzerland. On each of the four days of the competition, two teams will participate in a both hot and cold food competition.

Hot Food Competition - Foods served hot and intended to be eaten. Eight teams-each comprised of three chefs, a pastry chef and a team captain-will be charged with creating 80 portions of a three-course meal including an appetizer or soup, a main course and a dessert. Each team will prepare and cook all dishes in the exhibit floor kitchen, and within the time allotted-a maximum of five hours - aside from time required for minimal preparation such as peeling and cleaning of fruits and vegetables.

Cold Food Competition - Hot food presented cold. They call it Cold Platter/Show Platter. Must be national dishes representing their specialities. For the cold food competition, the teams will present pre-made dishes including cold buffet platters, one banquet dessert, three different restaurant platters, six different appetizer plates, one "menu national" representing specific dishes of the country of the respective national team, and more. They are allowed to choose their own ingredients which makes for a more level playing field.
 


Comments:

Thank you over and over again. Your answer was much more than I dared to hope for and will be a great help in the translation. Thanks ever so much! - Catherine (3/29/00)

 


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