JP2 – Individual Fish
Precision, Technique and the Art of Seafood
The JP2 – Individual Fish category is one of the principal individual competition categories of GastroErasmus 2027 – 4th International Culinary Competition. It is designed to challenge young culinary students to demonstrate their technical knowledge, creativity and precision through one of the most demanding ingredients in professional gastronomy: fish.
Working with fish requires accuracy, respect for the product and careful control of cooking time and temperature. Competitors are expected to transform their chosen fish into a complete restaurant-quality dish while demonstrating professional kitchen organisation, appropriate cooking techniques, flavour balance, creativity, hygiene and presentation.
The Challenge
Each competitor will have 45 minutes to prepare and present two identical fish plates. One plate will be presented to the international jury for evaluation, while the second will be used for official presentation and display.
The main component of the dish must be fish. Competitors are free to develop their own culinary concept and select appropriate accompaniments, sauces and garnishes that complement the character of the fish.
The finished dish should demonstrate correct preparation and cooking of the fish, balanced flavours, appropriate textures and a professional restaurant-style presentation. The fish must remain the clear focus of the plate.
Competition at a Glance
Category: JP2 – Individual Fish
Competition Type: Individual
Competitors: 1 Student
Competition Time: 45 Minutes
Required Presentation: 2 Identical Plates
Main Component: Fish
Maximum Score: 100 Points
Participation is intended for students currently enrolled in vocational high schools or culinary institutions.
What Will the Jury Be Looking For?
JP2 is designed to identify young chefs who understand how to treat fish with precision, technical knowledge and respect for the ingredient.
The international jury will observe the entire competition process, not only the finished plate. Competitors will therefore be evaluated on how they organise their workstation, handle the fish and other ingredients, use knives and professional equipment, apply cooking techniques, manage their time and maintain hygiene throughout the competition.
The finished dish should demonstrate a clear culinary concept. The selected cooking technique should be appropriate for the type of fish used, and the final result should preserve its natural flavour, texture and quality.
Sauces, vegetables, starches and other accompaniments should support the fish rather than overpower it. Every component should have a purpose and contribute to the overall balance of the plate.
The official JP2 rules specifically require the fish to be cooked correctly and any sauce served with the dish to have an appropriate consistency.
Ingredients & Mise-en-Place
GastroErasmus is a live culinary competition. Competitors are expected to demonstrate their professional skills during the competition itself, and most preparation and cooking must therefore take place at the competition station.
Vegetables and fruits may arrive washed and peeled, but they must not be pre-cut or shaped. Basic untreated fish, chicken, beef or vegetable stocks may be prepared in advance, but they must not be transformed into finished sauces. Raw rested pasta or pastry dough may also be brought where appropriate, and fruit pulps or purées are permitted provided they have not been seasoned or finished.
Ready-made sauces and finished glazes are prohibited. Proteins must not be pre-cooked, and finished edible garnishes or decorations may not be brought into the competition kitchen contrary to the competition rules.
These restrictions ensure that every competitor is evaluated fairly and that the technical skills presented to the jury are demonstrated during the live competition.
Respect the ingredient. Master the technique. Create your signature plate.
Recipe Presentation
Every JP2 competitor must prepare two copies of their recipe in English.
The recipe should clearly include the name of the dish, complete ingredient list and a brief description of the preparation method. One copy will be provided for technical jury evaluation, while the second will accompany the presentation plate.
Professional Standards
All competitors must enter the competition kitchen wearing a clean and complete professional chef uniform consisting of a chef jacket, professional chef trousers, chef hat or toque, apron and non-slip closed-toe professional safety shoes.
Professional hygiene standards must be maintained throughout the competition. Hair must be fully covered, nails must be short and clean, and jewellery such as rings, watches, bracelets and long earrings is not permitted.
Fish preparation also requires particular attention to food safety and cross-contamination prevention. Competitors are expected to handle raw products professionally and maintain a clean, safe and organised workstation throughout the entire competition.
The professional “Clean as you go” principle applies. Work surfaces and equipment should remain organised, waste must be separated appropriately, and the workstation must be completely cleaned at the end of the competition. Failure to maintain these standards may result in point deductions.
Judging & Scoring
Every JP2 competitor will be evaluated on a maximum score of 100 points across four main areas.
Mise-en-Place & Hygiene | 10 Points
The jury evaluates personal hygiene, workstation cleanliness and organisation, safe handling of raw ingredients, prevention of cross-contamination and appropriate waste management.
Preparation & Workflow | 20 Points
Competitors are assessed on knife and equipment skills, preparation of the fish, selection and execution of appropriate cooking techniques, organisation, professional workflow and responsible use of ingredients.
Presentation | 30 Points
The finished plate is evaluated for visual appeal, colour harmony, cleanliness, portion balance, creativity and modern presentation. The fish should remain visually identifiable as the principal element of the dish.
Taste & Texture | 40 Points
Taste & Texture represents the largest part of the total score.
The jury evaluates flavour balance, seasoning, serving temperature and the quality and consistency of the textures achieved. Particular attention will be given to whether the fish has been cooked correctly and whether the accompanying components enhance the overall dish.
Awards & Recognition
GastroErasmus recognises professional achievement through its official medal system. Competitors achieving 90–100 points receive a Gold Medal, those achieving 75–89 points receive a Silver Medal, and competitors scoring 65–74 points receive a Bronze Medal.
In addition to the medal system, the three competitors achieving the highest overall scores in JP2 will receive the official 1st Place, 2nd Place and 3rd Place trophies for the category.
This system allows students to be recognised not only for their final ranking but also for reaching an internationally competitive professional standard.
More Than a Fish Competition
JP2 challenges young chefs to work with an ingredient where every second and every degree matters. From preparation and seasoning to cooking and final presentation, fish demands concentration, precision and confidence.
For a young culinary student, the challenge is therefore much greater than preparing a successful dish. It is an opportunity to demonstrate professional discipline under pressure, present a personal culinary vision and represent their school and country before an international jury.
Different culinary cultures may approach fish in different ways. Different competitors may choose different techniques, flavours and presentations. But every student faces the same objective: