Altynai Zharmatova from the Batken Province was named the winner of Kyrgyzstan’s national Best School Cook 2025 competition, with Sairakan Mambetalieva from Chui and Luynara Saadabekova from Talas taking second and third place, respectively.
Culinary celebration of professionals
On November 5, the Republican Competency Center at the Razzakov Kyrgyz State Technical University hosted the long-awaited final round of the Best School Cook 2025 competition. Seven finalists from across the country gathered in Bishkek to showcase their skills and dedication to a profession where caring for children begins with a plate of hot, wholesome meals.
From early morning, the venue was filled with the aromas of vegetables, herbs, and freshly baked goods as participants prepared their signature dishes, exchanged tips, and shared their stories. Behind every recipe was a personal narrative — about schools and children and how to make meals both delicious and nutritious, even with a budget of just 20 soms per serving.
Three stages of mastery
The competition program was designed to test not only the cooks’ speed and kitchen skills but also their deep understanding of the profession.
Presentation of signature dish. Finalists presented their original recipes developed for school menus. The evaluation criteria were strict: the cost per serving could not exceed 20 soms, all ingredients had to be local and seasonal, and every dish had to include fruits or vegetables. Each participant explained the nutritional value of their dish and how it could be introduced on a larger scale in school canteens.
Safe Kitchen practical quest. At this stage, the cooks traded their aprons for the role of inspectors. In a specially prepared training zone, they had to identify violations of sanitary and safety standards, demonstrating that food safety is a top priority in their daily work.
Culinary battle. Here, all participants faced the same challenge. They were tasked with preparing a classic vinaigrette salad and a rosehip-based beverage using identical ingredient sets within a limited time. The judges assessed not only taste and presentation but also the precise adherence to cooking techniques.
The jury included:
Heroes of school kitchens
The country’s seven best school cooks faced off in the final round after a rigorous regional selection process. Each contestant represented not only their school but also their province, with its culinary traditions and unique approach to nutrition.
The awards ceremony opened with a vibrant masterclass led by Shukhrat Sharipov, Chairman of the Association of Chefs of the Kyrgyz Republic. He demonstrated how simple and affordable ingredients such as chicken and lavash can be turned into creative, delicious dishes.
After an intense competition, the jury announced the winners:
1st place: Altynai Zharmatova, Batken Province
2nd place: Sairakan Mambetalieva, Chui Province
3rd place: Luynara Saadabekova, Talas Province
Care in every plate
All finalists received trophies, medals, certificates, and commemorative gifts. Yet the greatest reward for everyone was the professional recognition, the exchange of experience, and the confidence that their work truly matters.
The competition’s finals once again proved that school meals in Kyrgyzstan are part of a rapidly developing sector driven by true enthusiasts. For these cooks, preparing school lunches is more than just a job. It’s a way to make children’s meals healthy, tasty, and filled with care. Their skill and dedication play a key role in shaping the eating habits and health of the next generation.
The competition is held with the support of the Ministry of Education and Science of the Kyrgyz Republic, the UN World Food Programme (WFP), and the Social and Industrial Foodservice Institute (SIFI), which serves as the CIS Basic Organization for School Feeding. Its main goal is to strengthen the professional community of school cooks and improve the quality of school meals nationwide.
Culinary celebration of professionals
On November 5, the Republican Competency Center at the Razzakov Kyrgyz State Technical University hosted the long-awaited final round of the Best School Cook 2025 competition. Seven finalists from across the country gathered in Bishkek to showcase their skills and dedication to a profession where caring for children begins with a plate of hot, wholesome meals.
From early morning, the venue was filled with the aromas of vegetables, herbs, and freshly baked goods as participants prepared their signature dishes, exchanged tips, and shared their stories. Behind every recipe was a personal narrative — about schools and children and how to make meals both delicious and nutritious, even with a budget of just 20 soms per serving.
Three stages of mastery
The competition program was designed to test not only the cooks’ speed and kitchen skills but also their deep understanding of the profession.
Presentation of signature dish. Finalists presented their original recipes developed for school menus. The evaluation criteria were strict: the cost per serving could not exceed 20 soms, all ingredients had to be local and seasonal, and every dish had to include fruits or vegetables. Each participant explained the nutritional value of their dish and how it could be introduced on a larger scale in school canteens.
Safe Kitchen practical quest. At this stage, the cooks traded their aprons for the role of inspectors. In a specially prepared training zone, they had to identify violations of sanitary and safety standards, demonstrating that food safety is a top priority in their daily work.
Culinary battle. Here, all participants faced the same challenge. They were tasked with preparing a classic vinaigrette salad and a rosehip-based beverage using identical ingredient sets within a limited time. The judges assessed not only taste and presentation but also the precise adherence to cooking techniques.
The jury included:
- Mirbek Rakhmatildeev, Lead Specialist, Department of School Education, Ministry of Education and Science of the Kyrgyz Republic
- Alexander Abroskin, Adviser, Embassy of the Russian Federation in the Kyrgyz Republic
- Sokjin Han, Deputy Country Director, UN World Food Programme in the Kyrgyz Republic
- Maria Kushukbakova, Physician, Department of Disease Prevention and State Sanitary-Epidemiological Supervision
- Shukhrat Sharipov, Chairman, Association of Chefs of the Kyrgyz Republic
Heroes of school kitchens
The country’s seven best school cooks faced off in the final round after a rigorous regional selection process. Each contestant represented not only their school but also their province, with its culinary traditions and unique approach to nutrition.
- Altynai Zharmatova (Batken Province, A. Toraliyev Secondary School)
- Atyrbubu Subanalieva (Jalal-Abad Province, Shapokov School No. 4)
- Baktygul Chynybekova (Issyk-Kul Province, Baysary uulu Kydyr Ake School No. 2)
- Asel Egimbaeva (Naryn Province, U. Maltabarov School)
- Luynara Saadabekova (Talas Province, Sagynbek Duishenbiev School)
- Aichurok Kyshtobaeva (Osh Province, M. Lomonosov School No. 3)
- Sairakan Mambetalieva (Chui Province, School No. 64, Bishkek)
The awards ceremony opened with a vibrant masterclass led by Shukhrat Sharipov, Chairman of the Association of Chefs of the Kyrgyz Republic. He demonstrated how simple and affordable ingredients such as chicken and lavash can be turned into creative, delicious dishes.
After an intense competition, the jury announced the winners:
1st place: Altynai Zharmatova, Batken Province
2nd place: Sairakan Mambetalieva, Chui Province
3rd place: Luynara Saadabekova, Talas Province
Care in every plate
All finalists received trophies, medals, certificates, and commemorative gifts. Yet the greatest reward for everyone was the professional recognition, the exchange of experience, and the confidence that their work truly matters.
The competition’s finals once again proved that school meals in Kyrgyzstan are part of a rapidly developing sector driven by true enthusiasts. For these cooks, preparing school lunches is more than just a job. It’s a way to make children’s meals healthy, tasty, and filled with care. Their skill and dedication play a key role in shaping the eating habits and health of the next generation.
The competition is held with the support of the Ministry of Education and Science of the Kyrgyz Republic, the UN World Food Programme (WFP), and the Social and Industrial Foodservice Institute (SIFI), which serves as the CIS Basic Organization for School Feeding. Its main goal is to strengthen the professional community of school cooks and improve the quality of school meals nationwide.