Take a Look at the Nominations
We are pleased to announce the nominations for the 37th Annual AEHT Conference and Competitions. Please review the following rules and regulations carefully to ensure compliance and enhance your experience at the event.
Barista
Prepare espresso, cappuccino, based on classical recipes and one “signature coffee” with products out of the basket.
Cocktail
Prepare two different cocktails based on a classical recipe out of a presented list and one free creation out of a Mystery Basket.
Culinary Art
Prepare as a team a set menu composed by a Cold Starter (Latvian herring) and a Main Course for three persons, out of a Mystery Basket of ingredients.
Front Office
Demonstrate (verbally and non-verbally) skills for daily front office operations, reflecting encounters with in-house guests and future guests.
Hospitality Management
Demonstrate general Hospitality Management knowledges, through an individual test. Demonstrate knowledges and skills, by playing a business simulator.
Pastry
Prepare as team a modern restaurant dessert for five (5) persons, five (5) plate, out of the basket of ingredients.
Tourist Destination
To prepare and deliver in a mixed-nationality team a presentation of an innovative tour package promoting a tourist destination including answers/solutions/suggestions to current tourism questions and issues at the destination lev
Wine Service
The objective in the Wine Service Competition is to evaluate wine knowledge and professional skills of the competitors in a typical work related situation based on an upscale restaurant with international guests.
Restaurant Service
In the Restaurant Service Competition students, as a team, must accomplish several tasks embodying a waiter’s work in front of a jury representing the guests.
Decathlon
This competition reveals your skills as an upcoming Chef. The participants show their skills as one of the members of a team in front of a public.
Strategic Thinking
Demonstrate general knowledge about strategic choices within the Hospitality industry, through a written test within a group and about strategic choices within the Hospitality industry, by making a case study.
Carving
his competition reveals competitors carving skills. The participants show their skills as one of the members of a team in front of a public. Final composition of 4 (four) carved melons (2 Golden Honeydew and 2 Honeydew) prepared of each team
Vegetarian Culinary Art (NEW)
Information about the nomination will be published in the forthcoming weeks.
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Join us at the 37th AEHT Annual Conference and Competitions in Riga, the largest international gathering of hospitality, catering and tourism professionals.