JP1 – Individual Main Course
Where Technique Meets Creativity
The JP1 – Individual Main Course category is one of the main individual competition categories of GastroErasmus 2027 – 4th International Culinary Competition. It is designed to give young culinary students an international stage where they can demonstrate their professional skills, creativity and ability to work under the conditions of a professional kitchen.
Competitors are challenged to create a complete restaurant-style main course within a limited time. The competition is not only about producing an attractive plate. Students are expected to demonstrate professional organisation, technical cooking skills, effective time management, hygiene, responsible use of ingredients and the ability to transform their culinary ideas into a balanced and memorable dish.
The Challenge
Each competitor will have 60 minutes to prepare and present two identical plates. One plate will be presented to the international jury for evaluation and the second will be used for official presentation and display.
The main component of the dish must be beef, lamb or fish. The complete plate must also contain at least one starch component, such as potato, rice or another suitable grain, together with at least two vegetable garnishes. All components should complement each other and form a balanced restaurant-quality main course.
Competition at a Glance
Category: JP1 – Individual Main Course
Competition Type: Individual
Competitors: 1 Student
Competition Time: 60 Minutes
Required Presentation: 2 Identical Plates
Main Component: Beef, Lamb or Fish
Accompaniments: Minimum 1 Starch + 2 Vegetable Garnishes
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?
JP1 is designed to recognise competitors who can combine technical competence, creativity and professional kitchen discipline.
Throughout the 60-minute competition, the jury will observe not only the finished dish but also how the competitor works. Organisation of the workstation, knife and equipment skills, choice and execution of cooking techniques, hygiene, ingredient management, waste reduction and overall workflow all form part of the professional performance.
The final dish should demonstrate balanced flavours, appropriate textures, correct cooking temperatures, thoughtful composition, creativity, clean presentation and an appropriate restaurant-style portion. In particular, the selected beef, lamb or fish should demonstrate correct cooking technique, while any accompanying sauce should have an appropriate flavour, temperature and consistency.
Ingredients & Mise-en-Place
GastroErasmus is a live culinary competition, and competitors are expected to demonstrate their professional abilities during the competition itself. For this reason, most preparation and cooking must 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 chicken, beef, fish or vegetable stocks may be prepared beforehand, but finished sauces are not permitted. Raw rested pasta or pastry dough may also be brought where required, while fruit pulps or purées may be prepared in advance only if they have not been seasoned or finished.
Ready-made sauces, finished glazes and pre-cooked proteins are strictly prohibited. The purpose of these restrictions is to ensure fair competition and allow the jury to evaluate the actual technical ability of every competitor during the live performance.
Your skills should be visible in the kitchen.
Recipe Presentation
Every competitor must prepare two copies of the recipe in English. The recipe should clearly state the name of the dish, complete ingredient list and a brief description of the preparation method.
One copy will be available to the technical jury, while the second will accompany the presentation plate.
Professional Standards
All competitors must wear 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 personal hygiene standards apply 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 in the competition kitchen.
Competitors are also expected to follow the professional “Clean as you go” principle. Workstations should remain organised throughout the competition, waste must be managed correctly and the station must be left completely clean at the end of the session. Failure to maintain appropriate hygiene and cleanliness may result in point deductions.
Judging & Scoring
Every competitor in JP1 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, cleanliness and organisation of the workstation, food safety practices, prevention of cross-contamination and correct waste management.
Preparation & Workflow | 20 Points
Competitors are assessed on their knife and equipment skills, choice and execution of cooking techniques, organisation of work, 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.
Taste & Texture | 40 Points
Taste & Texture is the most heavily weighted part of the evaluation. The jury considers flavour balance, seasoning, correct serving temperature and the quality and consistency of the textures achieved.
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 JP1 will receive the official 1st Place, 2nd Place and 3rd Place trophies for the category.
More Than a Main Course Competition
JP1 gives young culinary students the opportunity to experience the realities of an international professional competition. They must organise their own workstation, manage time and ingredients, perform under pressure and ultimately present their work to an international jury.
For many students, this will be more than sixty minutes in a competition kitchen. It will be an opportunity to represent their school, their culinary education and their country on an international stage.
Different countries may bring different ingredients, techniques and culinary traditions into the kitchen, but every competitor faces the same challenge: