Author: Nastassia Kazlova

The 12th International Culinary Competition of Southern Europe has come to an end. Congratulations to all participants!

The International Culinary Competition of Southern Europe is organised every two years by Culinary Professionals Greece, in collaboration with TIF HELEXPO SA and is supported by the Worldchefs.

The 12th International Culinary Competition of Southern Europe, the largest gastronomic event in South Europe, was a great success. The event welcomed 400 students and professional chefs, as well as international judges, from 15 countries all over the world. Held from February 17 to 20, 2023 at the International Exhibition & Congress Centre (TIF HELEXPO SA), Thessaloniki, Greece.

This year’s competition included 27 different categories based on the rules, regulations and judging criteria as specified by Worldchefs.

The competition prizes

The level of participants was high and the total number of medals awarded was 250. Specifically, the prizes awarded are:

• Top Class Trophy School of the Year according to all the medals it received by TIF-HELEXPO, at IEK DELTA 360^ο, Greece
• Top Class Trophy School of the Year by Boskos Food, at the Cyprus University of Technology “TEPAK”
• Top Class Trophy Student Chef of the Year by Provil, to Aleksandrov Aleksandar from Culinary Art Institute “CAI”, Bulgaria
• Top Class Trophy Professional Chef of the Year by Region of Central Macedonia, to Miltiadis Miltiadou from Intercollege, Cyprus
• Top Class Trophy Student Chef “Fish from Greece” by HAPO, to Andreas Siakallis from Intercollege, Cyprus
• Top Class Trophy Professional Chef “Fish from Greece” by HAPO, to Dimitris Melissopoulos from Eagles Villas, Greece
• Top Class Trophy Student Chef Vegeterian Dish “Monk Epifanios” by Mylopotamos, to Evangelia Malamata from IEK DELTA 360^ο, Greece
• Top Class Trophy Student Chef “Traditional Greek Dish” by Thessaloniki City of Gastronomy, to Ioannis Nouris from IEK DELTA 360^ο, Greece
• Top Class Trophy Student Chef “Lamp” by Thessaloniki Tourism Organization, to Čolič Lazar from High School of Culinary Arts and Tourism with Dormitory, Serbia.
• Top Class Trophy Student Pastry Chef of the Year by Afoi Gali, to Georgia Anastasiadou from Thessaloniki Vocational Training Institute of Tourism, Greece

Jury

The Chairman of the Jury was Roberto Beltramini from Luxembourg and the judges were Tony Chang, Georg Wallig, Ray McCue, Daniel Schade, Joachim Mueller, Niclas Melin, Rohan Fernandopulle, Hossam Soliman, Nikolas Constantinou, Georgios Kyprianou, Emrah Köksal Sezgin, Panayiotis Hadjisymeou, Ilias Maslaris, Dimos Kalaitzidis, Dimitris Pamporis, Nikos Christoforou, Theodoros Gavezos and Christos Gremos.

Zero Food Waste and Solidarity action towards the earthquake victims

One of the innovations of this year’s event was Zero Food Waste, where the minimum percentage of waste was sought through proper food management.

On the initiative of the committee of judges of the event, the amount of 1.600€ was collected which will be deposited to World Chefs Without Borders for the needs of the earthquake victims in Turkey.

The celebration of Culinary Professionals

The International Culinary Competition of Southern Europe, which is organized every two years, is a great celebration of culinary professionals and is part of the continuous effort made by the Culinary Professionals Greece, with the main concern being the development of healthy competition among culinary professionals, the exchange of knowledge and new techniques between them at international and local level and by extension, their development.

The Culinary Professionals Greece congratulates all the participants who succeeded with their creativity and their passion for the culinary art to impress the demanding jury, displaying their skills and ethics throughout the competition.

Supporters

The 12th International Culinary Competition of Southern Europe was held with the significant contribution of the jury, whose members are certified as official judges by Worldchefs, the co-organizer TIF-HELEXPO, the culinary schools that took part, the members of the Culinary Professionals Greece, as well and supporters:

GINOX, AFOI GALI, PROVIL, Hellenic Aquaculture Producers Organization (HAPO), MEVGAL, EUROCATERING, ELETRO, ANTHOULAKIS Ltd, PYRAMIS, EGEM, Panaritis, KONTOPOULOS EQUIPMENT, ΑΥΟ, AMBROSIADIS S.A., BlueRent a Car, BOSKOS FOOD, Alfa Pastry,  ScanBox, AMT Gastroguss, Magna Carta, RAK PORCELAIN, IEK ALFA, INTERCOLLEGE, IEK DELTA 360°, TROFO94, CHEF CLUB RHODES, MYLOPOTAMOS, HILANDAR WINES, ΤΑ ΤΡΙΑ ΓΟΥΡΟΥΝΑΚΙΑ, ΤΗΕ ΜΕΤ HOTEL, Devido, ΚΟΡΠΗ, ΣΠΙΤΙΚΟ Παπακωνσταντίνου, VALANTIS EVENT RENTALS, ΧΟΥΤΟΣ CATERING, SHINE & CLEAN, E-PLASTICS, COLORATO, PETROGAZ.

Learn more about culinary professionals in Greece here.

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