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The “Young Chefs Competition,” organized by the Department of Gastronomy and Culinary Arts within the Faculty of Tourism at Kyrgyz-Turkish Manas University, provided a vibrant and exciting platform for young talents to demonstrate their culinary skills. During the competition, students prepared creative menus within a set time, showcasing both their technical abilities and their competence in the field of gastronomy.

A total of eight teams, each consisting of four students from the Department of Gastronomy and Culinary Arts, participated in the competition, which was organized to enhance students’ professional skills and reveal their creative potential.

The first stage of the competition began with a briefing by the jury members, who informed participants about the evaluation criteria. According to the jury’s guidelines, aspects such as color harmony of ingredients, visual coherence of the dish, compatibility of cutting techniques with presentation aesthetics, and the use of modern culinary techniques were assessed. In addition, criteria including flavor balance, harmony among dish components (such as garnishes and sauces), adherence to dress code and personal hygiene standards, time management, and the amount of waste generated during the preparation process were also taken into consideration.

Using specially provided ingredient sets and in accordance with rules set by the jury, participants were asked to prepare a three-course menu, consisting of a starter, main dish, and dessert, within one hour. In the second stage of the competition, the prepared menus were meticulously evaluated by a jury composed of experienced and expert chefs invited from leading hotels and restaurants in Bishkek.

Awards Presented at KTMU Faculty of Tourism Culinary Competition

Following the jury’s evaluation, various awards sponsored by tourism enterprises were presented to both the winners and participants. At the award ceremony, Vice-Rector Prof. Dr. İsmet Altıntaş congratulated the students and emphasized the significant role of the Faculty of Tourism in both academic and social activities. He highlighted the importance of sustaining the tradition of culinary competitions and reaffirmed the university’s commitment to supporting students’ efforts.

According to the jury’s results, the White Team, consisting of Carkınay Anarbekova, Kurmanbek Arıkbaev, and Niara Bayışbek kyzy, won first place and the gold medal with the highest scores in taste, technique, and creativity. The Dark Blue Team, composed of Samat Erıkov, Nurayım Kamçıbekova, and Aygerim Urmatbova, secured second place and received the silver medal. Third place and the bronze medal were awarded to the Black Team, consisting of Gulzina Omurbekova, Adilet Gülbaev, and Nurisa Askaralıyeva.

Additional awards were also presented, including the Jury Special Award, Best Teamwork, Best Presentation, Best Time Management, and the Green Kitchen Special Award. The Jury Special Award was given to the Red Team, Best Teamwork to the Light Blue Team, Best Presentation to the Brown Team, Best Time Management to the Purple Team, and the Green Kitchen Special Award to the Green Team.