X. Catering Chef Competition (KÖSZ 2025–2026)

The motto of KÖSZ: This is the competition that only has winners!

CHIEF PROTECTOR
Dr. István Nagy, Minister of Agriculture
Dr. Imre Nemes, President of Nébih
Dr. Cecília Müller, Chief Medical Officer

PROFESSIONAL PATRONS
Zoltán Hamvas, President of the Hungarian Bocuse d’Or Academy
Anna Zoltai, President of the KÖZSZÖV

PROFESSIONAL SUPPORTERS
Ministry of Agriculture
National Center for Public Health and Pharmacy
Society of Food Hygienists
Hungarian Bocuse d’Or Academy
National Association of Hungarian Dietitians
National Association of Tourism and Hospitality Employers
Hungarian Hospitality Industry Association
Pannon Academy of Gastronomy
National Association of Hospitality Professional Trainers
Hungarian Association of Nature Conservationists
Association of Plant Food Producers

MEDIA SUPPORTERS
– Trade Magazine
– KÖZSZÖV Newsletter

X. PUBLIC CATERING CHEF COMPETITION (KÖSZ 2025-2026) DETAILED COMPETITION RULES

OBJECTIVES in the interest of sustainable and developing public catering:
– guidance for the development and renewal of public catering,
– promotion of sustainable public catering,
– improvement and development of the quality of public catering,
– promotion of public catering, improving its social esteem,
– promotion of the short supply chain and the use of domestic fresh ingredients,
– promotion of organic and eco-friendly ingredients
– learning about modern food preparation technologies, development of technologies,
– introduction of foods related to seasons and customs,
– development of food culture,
– presentation of sophisticated serving,
– professional further training and development of those entering the competition,
– promotion of teamwork of those working in public catering development,
– introduction of tried-and-tested recipes and technologies,
– strengthening of professional collaboration and cooperation.

1. NOMINATION CATEGORIES
You can nominate in three categories, detailed below.

Category number Category name Basic requirements
1. Children’s and student catering Meals prepared for the 11-14 year old age group in accordance with EMMI Decree 37/2014. (IV.30.)
2. Institutional adult catering Meals served in institutional adult, social, elderly
and sick care
3. Workplace catering Workplace, corporate, business catering

2. ABOUT THE COMPETITIVE TEAMS BY CATEGORY
2.1. TEAM

Category number Category name Composition of the competing team
1. Children’s and student catering 1 manager + 1 cook + 1 helper
2. Institutional adult catering 1 manager + 1 cook + 2 helpers
3. Workplace catering 1 manager + 2 cooks + 1 helper

2.2. QUALIFICATION

Team members Accepted qualification/practice
Manager/coach food manager, or catering business manager, or
Intermediate catering qualification, or
5 years of catering management practice
Chef Chef or Intermediate catering qualification, or
5 years of catering cooking practice
Assistant No qualification requirement, can be a chef or student, auxiliary staff

In the semi-finals and finals, the food preparation is carried out by the chef(s) and assistant(s), the manager does not actively participate in it. Violation of this will result in a deduction of points or exclusion from the competition. During cooking and serving, the manager may provide verbal professional support and guidance to his teammates from a place determined by the jury, while he may use notes, memos and a clock. Their work must not be distracting or distracting to the competitors. The kitchen jury monitors the activities of the manager and evaluates them in the overall kitchen work.
Mentors can help the teams prepare, even in the phase of developing the entry. The organizers will also provide mentors to the teams upon request. The jury will discuss the exact expectations with the mentors during a separate preparation session.
Several teams can enter per catering company, per kitchen, even in several categories. A prerequisite for entry is that the kitchen must have a Nébih rating of at least 80%.
Occasionally, teams organized for the competition can also enter. In their case, they are also expected to submit the support of a public catering kitchen whose most recent Nébih rating is at least 80%.
Any changes in team members during the competition must be reported to the jury, with a justification.