KNIVES IN THE KITCHEN

In spite of the evolution in the way of life and life styles, the kitchen remains a privileged area for preparing meals
The preparation of meals imposes on the chef or the cook to have at their disposal functional and adapted material and utensils, they make no difference between family and reception meals.
Apart from dishes, kitchen gadgets and other utensils, the chef or the cook must be able to have at their disposal the necessary minimum choice of kitchen knife sets to cut, slice, dice, thin and peel. These knives must correspond to the traditional and functional requirements: handle ergonomics and blade dimensions adapted to the used purpose.  

We suggest that the candidates design a selection of 3 to 5 knives (maximum), destined for the preparation of culinary produce incorporated on a stand that will privilege the following:
•  Attractiveness and visual integration in the kitchen
•  A practical aspect (easy to put away, easy to see and easy to use)
•  Safety aspect (avoid at all means any risk of cuts by protecting the cutting edge and arrange for a childproof protective system)
•  Innovation (avoid the traditional presentation block)

The knife sets and stands must be made from material respecting the standards set by the food authorities that are applied at present in the industry.

Also see:
1 st adjudication of the jury to PARIS 20 January 2006
Planning
Partners
Press release
Participation terms
Introduction