Cross-border cooking competition at Karrierechance Niederrhein 2025

From January 17 to 18, 2025, an extraordinary cooking competition took place at Karrierechance Niederrhein in Kalkar. This was organized by the participating schools and accompanied by representatives such as Helmut Osterholt, head of the Belhoga hotel management school. The event was supported by the Euregio Mobility Program and the Interreg program, which aim to promote cross-border cooperation and strengthen young talent.

The aim of the competition was to give trainees from the kitchen (chefs), hotel management (Hofa) and restaurant management (Refa) sectors the opportunity to demonstrate their skills in a binational setting. The focus was not just on competition, but above all on learning together, intercultural exchange and teamwork.

Day 1: The start of the challenge

On the first day, the mixed teams were given the task of preparing two creative finger foods with one main component from the ingredients provided. Language barriers and the need to adapt to each other in the shortest possible time posed particular challenges for the participants. At the same time, these conditions provided an intensive learning experience and strengthened team spirit.

Organizational highlights from day 1:

  • Preparation of finger food from a specified shopping cart
  • Teamarbeit zwischen binationale Teilnehmer*innen
  • Planning and preparation for the next day

The first day laid the foundation for the menu creations of the second day and offered the participants space to develop their creative ideas.

Day 2: The grand finale

On the second day, the jury consisting of renowned experts such as Helmut Osterholt (Belhoga Hotel Management School), Guido Fritz (President of ChefHeads), Ricky Saward (the world’s first vegan Michelin-starred chef) and Christian Krüger (Michelin-starred chef) came together to assess the teams’ final performances.

The teams presented a 3-course menu consisting of:

  • Appetizer: Trout(s)
  • Main course: Kikok chicken/poularde
  • Dessert: A cream, a pastry and a freely selectable component

With an evaluation key of 60% for the culinary results and 40% for the service and presentation aspect, the teams were assessed using a comprehensive list of criteria. The service area, which also included table setting and presentation to guests, was a particular focus this year and contributed significantly to the overall score.

The results

The participants performed impressively despite the time pressure and limited resources. The professionalism and creativity with which the trainees impressed in both the culinary and service areas deserves special mention. In the end, one team particularly impressed the jury with its overall performance.

An event that shapes the future

The cooking competition was much more than just a competition – it was a symbol of the attractiveness and versatility of the catering industry. The aim was to create an intercultural experience that not only gave young talents the opportunity to demonstrate their skills, but also to show how exciting and varied the catering industry can be. Such initiatives are an important step in counteracting the shortage of skilled workers and motivating the next generation of professionals.

We at Saro Gastro-Products are proud to have made a contribution as a sponsor and would like to thank everyone involved for this inspiring event. Projects like this not only strengthen the industry, but also set an important example for international cooperation.

Learn more about the supporting programs: