The 48th International Final of the Chaîne’s Jeunes Chefs Rôtisseurs Competition, organized by the Bailliage of Hungary (Bailli Délégué Katalin Pintér), was held in the historic city of Budapest from October 1-5, 2024, concurrent with the Bailliage of Hungary Grand Chapitre.

This year the group of 19 young chefs came from Austria, Bermuda, Canada, Columbia, Croatia, Finland, Germany, Great Britain, Hungary, Malaysia, Mexico, Netherlands, Norway, Sweden, Switzerland, Thailand, Türkiye, United Arab Emirates and the USA.

The prestigious event brought together young culinary talents from around the world, offering a platform to showcase their skills and creativity. The competition, known for its rigorous challenges, was a true celebration of the art of cooking.

The itinerary was not just about competition, it also allowed participants to immerse themselves in the rich culinary culture of Hungary. The programme commenced with a welcoming dinner on Tuesday, October 1st at the Novotel Centrum where the group were staying.

Next day, Wednesday 2nd, the competitors enjoyed a tour of the famous Lazar Equestrian Park founded in 2001 by world champion carriage drivers the Lazar brothers. The group enjoyed a typical Hungarian feast, watched an equestrian display and met the famous Lazar brothers.

The third day, Thursday 3rd, was a tour of Budapest to see the beautiful city’s sights. We toasted the competitors at the top of the Mol Tower, the tallest structure in Budapest. The young chefs visited METRO, the competition venue, to familiarize themselves with their stations prior to the competition. Following the briefing they were taken to the town of Tata close to the Slovakian border for a tour of the ancient grounds first inhabited in the early part of the 13th century. Dinner was at Platan Bisztro which overlooks Esterhazy Castle and Old Lake.

The highlight of the programme was undoubtedly the culinary challenge on Friday, October 4th. The young chefs were tested on their creativity, adaptability, and technical skills as they tackled a “black box” challenge. This year it contained a whole pikeperch (zander), venison tenderloin, foie gras, quince and vanilla paste.

Competitors were required to include at least 25% of these mandatory items into their menus. They had 30 minutes to plan their menu and then 3½ hours to prepare their first course, followed by 15 minutes for the main course and a final 15 minutes for dessert.

The unique aspect of this competition is the comprehensive feedback provided by both kitchen judges and tasting judges. Tasting judges had the challenging task of sampling 57 plates throughout the day, a testament to the competition’s high standard. The post-competition debriefing session allowed competitors to receive critiques and individual comments, providing them with valuable insights for their culinary growth.

This competition was one of the tightest, points wise, in its history and the winners truly shone. At the Awards Ceremony on the Saturday evening the 1-2-3 placings were announced.

Patrik Nyikos from the home Bailliage of Hungary was declared the Winner, earning €2500, a 5-week intermediate course at Le Cordon Bleu Paris and a set of kitchen knives and tools from Wüsthof Manufacturing.

Sydney Hamelin from the Bailliage of Canada secured the Runner-up spot, winning €1500 and an intermediate kitchen knife set from Wüsthof. She received the highest marks from the kitchen judges.

Siriyaporn Rithisirikreg from the Bailliage of Norway clinched Third Place, receiving €500 and a small knife kit from Wüsthof.

Each competitor received a chef’s jacket, a knife from Wüsthof Manufacturing and a medal and certificate of participation.

All the competitors were celebrated for their professionalism.

Competitions of this magnitude rely heavily on the expertise and impartiality of the judges. The event organizers extended their heartfelt gratitude to the jury members who hailed from nine different countries, ensuring fairness and accuracy in the judging process.

The perpetual sponsors, le Cordon Bleu and Wüsthof Manufacturing, as well as local sponsors METRO and Nissan were acknowledged for their generous contributions that enhanced the competition.

Last but not least, much appreciation was expressed to Bailli Délégué Honoraire Iván Novak and his team for all the arrangements.

This 48th International Final in Budapest will be remembered as one of the closest contests in its history. It gathered young chefs from across the globe, giving them the opportunity to display their skills while honouring Hungary’s rich culinary traditions.

Lois Gilbert
Member of the Jeunes Chefs Rôtisseurs Competition Committee
Bailli Provincial of British Columbia, Canada