1984年10月,28个国家的1000名厨师们,戴着直筒无边的白高帽,在德国的法兰克福市举行了每隔四年一次的国际奥林匹克烹调赛。在一连7天的比赛日子里,各国的烹调能手们要在规定的时间内,做出6000份热餐和7000份冷餐。96名各国裁判员们每天都在检查参加比赛的厨师们的面团,比较他们的底菜,品尝他们的调料,并对他们的组织和操作情况,做好的冷热两类饭菜的味道和食料进行打分。一个星期后,把这些分数累计起来,按各类冷餐和热餐的积分, In October 1984, 1000 chefs from 28 countries, wearing straight-edged white caps, held every four years the International Olympic Cooking Tournament in Frankfurt, Germany. During the seven-day competition, cooking experts from all over the world made 6,000 hot meals and 7,000 cold meals within the stipulated time. Ninety-six national referees check the dough of the participating chefs on a daily basis to compare their appetizers, taste their condiments, and taste and food for their organization and operation, hot and cold dishes Scoring. A week later, these scores are accumulated, according to various types of cold meals and hot meals points,