Gastronomic innovations and traditions: 10th Catering Chef Competition at SIRHA

The national final of the 10th catering chefs’ competition will once again take place at the SIRHA Budapest exhibition between March 3-5. The competition focuses on the modernization of traditional flavors and the development of food culture. Additional objectives include improving the quality and social esteem of public catering, popularizing domestic fresh ingredients, and learning about modern food preparation technologies.

A novelty is that in the 2025-2026 chef competition, public catering workers can compare their knowledge in three categories: children’s and student catering, institutional adult catering, and workplace catering. In all three categories, the expectation is to prepare a meat-free dish. The rules of the competition also stipulate certain mandatory and prohibited ingredients. At least one High Quality Food (KMÉ) trademark product must be used for the dishes, and one vegetable, fruit, or egg must have an eco- or organic certification. The ingredients must include domestically produced and produced Makó red onions, carrots, celery, green peppers, tomatoes, sour cream, deep-lay eggs, and plums. The use of sweeteners, flavor enhancers and colorings is still prohibited in the competition.

A total of 14 teams from the capital and the countryside will compete in the final of the cooking competition. Interested parties can watch the teams from many areas of public catering (kindergartens, hospitals, restaurants, prisons) prepare food on the mornings of the competition days.

Visitors can also taste exciting dishes such as braised pork loin, pandúr soup or tricolor cottage cheese dumplings. In addition to the public tasting, there will also be a vote, based on which an audience award will be presented on all three days.

The results announcement and the ceremonial award ceremony, concluding the national final of the KÖSZ 2025-2026, will take place on March 5 at 2:00 p.m.