It is allowed to compete with a team of a senior chef and one Commis/trainee chef under 25 years.
All team members must be currently employed in the restaurant industry.
This is a unique opportunity to represent not only your country but also your region at the Global Chef World Final, which will be held in Shanghai, China, in late March 2027.
The winning team will be awarded the Markus Iten Culinary Trophy 2026.
The semi-final is an individual competition. The winner will advance to the Global Chef World Final in Shanghai, where they will be required to compete with the support of a Commis Chef. The Commis Chef must have been born on or after 1 January 2002.
Competition Rules
Competitors are required to prepare, cook, and present a heritage Egyptian three-course menu consisting of four identical servings.
The complete preparation, cooking, and presentation of the three-course menu must be completed within 2.5 hours (150 minutes).
The menu must showcase authentic Egyptian heritage cuisine and traditional flavors, suitable for à la carte service.
Fusion cuisine is not a true reflection of your country and will not be rewarded; the food must represent what comes from your country or region.
The food to be presented as it would be in the house or traditionally for a special occasion in your home country. If served family-style, the quantity served needs to be for a 4-pax family-style serving, and the photo will be taken before judging. OTHERWISE, it can be 4 individual portions.
The three-course menu must include:
One appetizer (hot or cold)
One main course with appropriate accompaniments
One dessert
The total weight of each complete three-course menu must be between 350 g and 450 g.
Point deductions will be applied for exceeding the allocated competition time of 2.5 hours.
The dishes should be well-balanced in portion size and nutrition, suitable to be served as a meal.
Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes.
Recipes should be submitted to the jury on the day of the competition.
Competitors have to cook the 3-course menu according to the recipes submitted to the judges.
Points will be deducted if the dish does not reflect authentic Egyptian heritage flavors.
All ingredients should be brought by the competitor in an unprepared state, not trimmed, cut, or sliced.
Judges will be responsible for evaluating all aspects of the competition, including kitchen organization, cleanliness and sanitation, professional work practices, preparation techniques, time management, and the efficient and appropriate use of ingredients.
Explanation of what foods are permitted to be brought into the kitchen:
Salads – cleaned, washed, not mixed or cut.
Vegetables – cleaned, peeled, washed, not cut, and must be raw.
Fruit and vegetable purees are permitted but must not be seasoned or finished
No glaze or concentrated juices
Dried fruit / or vegetable powder permitted
Dehydrated fruit or sheets permitted
Home-made spice mixture is permitted
Shells should be raw in their shells, but cleaned.
Crustaceans should be raw or boiled, but not peeled.
Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, etc.), and hot and cold samples must be available for the judges.
Pastry sponge, biscuit – can be brought in, but not cut.
Meringue can be in a piping bag pre-made, but not cooked
Basic pastry recipes can be brought in weighed out, but no further processing. Fruit pulps – fruit purees may be brought in but not as a finished sauce.
Decor elements – 100% must be made in the kitchen.
Food colors, glitters, and gold dust are not allowed.
Participants violating these rules will be penalized up to 10% from the maximum potential score.
Awards and Certificates:
All team members will receive a certificate of participation. Award certificates will be awarded to all team members as per the team’s overall achieved score.
Winner Prize:
The best-performing restaurant will be awarded the Markus Iten Culinary Trophy 2026.
The ECA has the right not to award the Markus Iten Culinary Trophy 2026 if the highest score does not reach the level of a silver medal.
Unique opportunity to represent not only your country but also your region at the Global Chef World Final, which will be held in Shanghai, China, in late March 2027.
