Sustainable catering is at the heart of the 10th Catering Chef Competition

By: Trademagazin Date: 2025. 01. 29. 11:27

For the tenth time, institutional and workplace catering players can compete in the Public Catering Chef Competition (KÖSZ). Applications for the gastronomic competition can be submitted until April 30, 2025, this time in three categories. The main theme of this year’s competition is sustainable public catering, so teams must keep this in mind, among other things, when compiling their menu.

With significant professional support and cooperation, the KÖSZ is being organized for the tenth time, jointly organized by the National Association of Public Catering and Food Managers (KÖZSZÖV), the Hungarian National Gastronomy Association (MNGSZ) and the National Food Chain Safety Office (Nébih).

The main patrons of the multi-round competition are Dr. István Nagy, Minister of Agriculture, and Dr. Imre Nemes, President of Nébih. The program is supported by Zoltán Hamvas, President of the Hungarian Bocuse d’Or Academy, and Anna Zoltai, President of the National Association of Caterers and Food Managers.

The theme of the competition is sustainable catering, to prove which the organizers are expecting teams of 3 or 4 people from all over the country. This year, a new feature is that entries can now be made in three categories: children’s and student catering, institutional adult catering, and workplace catering.

The net raw material cost of the menu items varies depending on the entry category, and can be between 850 and 1250 HUF. The organizers have also prescribed mandatory and prohibited ingredients for the teams, and in all three categories, a meat-free appetizer or main course is expected to be included in the menu. It is also a requirement that at least one raw material must be a High Quality Food (KMÉ) trademarked product, and that one vegetable or fruit used must have an organic/bio certification.