With a focus on sustainability, Delirest held its first international chef competition in 2024, bringing together the company group’s four member countries, each represented by their two top teams. It was inspiring to see the incredible talent we can rely on every day in workplace catering!
Our parent company, CEE Catering, highlighted two key priorities at the event on March 25, 2024: sustainability and the importance of our colleagues and community. The goal was to unite talent across the group, foster connections, and create a live dialogue and knowledge exchange—all under the theme of sustainability, one of today’s most important topics.
Teams from Czechia, Slovakia, Romania, and Hungary competed to create a two-course menu in just three and a half hours, using three mandatory main ingredients—pork, yogurt, and honey—while keeping sustainability at the forefront.
An international panel of judges evaluated not only the quality of the dishes, but also their seasonality, innovative use of the mandatory ingredients, flavor harmony, and presentation. Sustainability was also a key criterion: teams were assessed on minimizing food waste and energy use during preparation.
As János Nyerges, one of the company’s owners, noted:
“Across four Central European countries, we feed around 250,000 people daily. Committed to sustainability, we focus on continuously introducing innovative solutions in workplace gastronomy. In the food industry, and hospitality in particular, adopting sustainable practices is crucial, as food production, processing, and transport have a significant environmental impact. As a market-leading company in the region, we are responsible for minimizing our ecological footprint and food waste in every step of meal preparation and service, while supporting local producers and promoting sustainable practices that prioritize environmental and social responsibility.”
The competition was won by Delirest Slovakia East.
Winning Menu:
Main Course: Pork tenderloin terrine with kohlrabi purée, spring vegetables, and onion sauce
Dessert: Beetroot ravioli filled with fresh cheese, yogurt mousse with strawberries, honey tuile, and white chocolate powder
The event was complemented by a series of engaging programs for our colleagues and partners alike. Guests enjoyed an expert presentation by Réka Szöllősi, independent food policy analyst and sustainability consultant, a coffee-making workshop, and even a coloring wall for some creative fun.
We sincerely thank all participants and partners for their presence and contribution to making the event a success. We look forward to continuing this tradition with future competitions and celebrating more exceptional achievements in workplace gastronomy!