Kyrgyzstan’s Best School Cook 2024 competition winners’ culinary journey
When children sit down for lunch at school, they rarely think about the person who cooked the fragrant soup they are going to enjoy.
Yet, every meal carries the dedication and experience of the school cook who prepared it. In 2024, Kyrgyzstan’s masterful school cooks were given the opportunity to demonstrate their skills in the annual Best School Cook competition.
How it all began
The journey kicked off in April when the Ministry of Education and Science, in collaboration with the UN World Food Programme (WFP) and the Russian Social and Industrial Foodservice Institute (SIFI), announced the competition. School cooks across the country, each with their own unique story, eagerly stepped forward to showcase their talents and prove that their dishes can change school meals for the better.
The response was overwhelming—nearly 200 applications were submitted, with participants dedicating countless hours to preparation in anticipation of the regional qualifying rounds.
Regional qualifiers: from recipes to practice
In June, the regional qualifying rounds began across Kyrgyzstan's seven provinces. Participants prepared dishes selected from the School Meals Recipe Book developed as part of the School Feeding Programme in Kyrgyzstan. These recipes often introduced cooks to unfamiliar dishes, challenging them to step out of their comfort zones.
For instance, cooks in Chui Region were offered to prepare Mastava with Beef and Shavlya, while in Batken Region, they cooked Potato Soup with Lentils and Pasta with Chicken.
The jury members, including Shukhrat Sharipov, head of the Kyrgyzstan Chefs’ Association, provided constructive feedback, offering participants not just criticism but an opportunity to grow. After each round, masterclasses unveiled new secrets, from cooking risotto and bean salads to making samosas with green peas. It wasn’t just about winning—it was about learning and development.
Regional finalists
The regional qualifiers revealed seven standout cooks who advanced to the finals:
The final challenge: creativity in the kitchen
For the final round, each regional winner was tasked with creating their own signature dish. The requirements were clear: each serving must cost no more than 20 som; the dish had to be prepared in under 90 minutes; the ingredients needed to be affordable and easily accessible anywhere in Kyrgyzstan; the final product had to be both delicious and nutritious, suitable for school menus.
The participants poured their hearts into their creations:
Each dish was meticulously crafted to meet the school feeding standards, proving that even with strict guidelines, culinary creativity can impress.
The finals: a taste of victory
On November 6, the seven finalists gathered in the Republican Competency Center at the Razzakov Kyrgyz State Technical University for the grand finale.
The competition began with the preparation of their signature dishes, followed by a high-pressure second round where contestants had just 20 minutes to create a salad and drink using a surprise basket of ingredients. The tension was palpable as the clock ticked down.
And the winner is…
When the results were announced, applause filled the room. Lyudmila Stonogina from Chui Region emerged as the winner, her precision, creativity, and passion earning her the title of Best School Cook 2024. Along with the trophy and diploma, she received a 50,000 som certificate to purchase kitchen equipment.
Nazgul Zhunushova from Naryn Region took second place, while Nargiza Kichibaeva from Batken secured third. The remaining finalists didn’t leave empty-handed; they were awarded blenders and certificates of participation.
Fresh glance at school meals
The 2024 competition demonstrated that school meals can transcend routine and become an inspiring art form. Next year, organizers plan to introduce interactive elements and innovative formats, promising an even more exciting event.
Ultimately, the true winners are the children, who will enjoy delicious and nutritious meals lovingly prepared by inspired cooks.
The Best School Cook competition is more than just a contest—it’s a platform for transforming school meals. By emphasizing the affordability and health benefits of the dishes, encouraging the use of local ingredients, and fostering a love for wholesome food among children, this initiative sets a new benchmark for school feeding projects across Kyrgyzstan.
When children sit down for lunch at school, they rarely think about the person who cooked the fragrant soup they are going to enjoy.
Yet, every meal carries the dedication and experience of the school cook who prepared it. In 2024, Kyrgyzstan’s masterful school cooks were given the opportunity to demonstrate their skills in the annual Best School Cook competition.
How it all began
The journey kicked off in April when the Ministry of Education and Science, in collaboration with the UN World Food Programme (WFP) and the Russian Social and Industrial Foodservice Institute (SIFI), announced the competition. School cooks across the country, each with their own unique story, eagerly stepped forward to showcase their talents and prove that their dishes can change school meals for the better.
The response was overwhelming—nearly 200 applications were submitted, with participants dedicating countless hours to preparation in anticipation of the regional qualifying rounds.
Regional qualifiers: from recipes to practice
In June, the regional qualifying rounds began across Kyrgyzstan's seven provinces. Participants prepared dishes selected from the School Meals Recipe Book developed as part of the School Feeding Programme in Kyrgyzstan. These recipes often introduced cooks to unfamiliar dishes, challenging them to step out of their comfort zones.
For instance, cooks in Chui Region were offered to prepare Mastava with Beef and Shavlya, while in Batken Region, they cooked Potato Soup with Lentils and Pasta with Chicken.
The jury members, including Shukhrat Sharipov, head of the Kyrgyzstan Chefs’ Association, provided constructive feedback, offering participants not just criticism but an opportunity to grow. After each round, masterclasses unveiled new secrets, from cooking risotto and bean salads to making samosas with green peas. It wasn’t just about winning—it was about learning and development.
Regional finalists
The regional qualifiers revealed seven standout cooks who advanced to the finals:
- Chui Region: Lyudmila Stonogina, Novo-Nikolaevka village
- Issyk-Kul Region: Nurzat Omuralieva, Balykchy town
- Naryn Region: Nazgul Zhunushova, Ak-Kyya village
- Talas Region: Minyura Ismailova, Pokrovka village
- Batken Region: Nargiza Kichibayeva, Kadamjay district
- Osh Region: Baktygul Apseitova, Chong-Alai district
- Jalal-Abad Region: Nargiza Koichieva, Jalal-Abad city
The final challenge: creativity in the kitchen
For the final round, each regional winner was tasked with creating their own signature dish. The requirements were clear: each serving must cost no more than 20 som; the dish had to be prepared in under 90 minutes; the ingredients needed to be affordable and easily accessible anywhere in Kyrgyzstan; the final product had to be both delicious and nutritious, suitable for school menus.
The participants poured their hearts into their creations:
- Lyudmila Stonogina from Chui Region dazzled the judges with her Double Bell Pepper Cream Soup. Vibrant red and yellow bell peppers, blended with silky cream and milk, created an artistic yin-yang pattern on the plate. Golden croutons added a delightful crunch to this masterpiece.
- Nurzat Omuralieva from Issyk-Kul Region served a Potato Soup with Egg. Light and nutritious, this comforting soup featured a medley of vegetables, garnished with boiled egg halves and fresh dill, evoking a sense of homely warmth beloved by children.
- Nazgul Zhunushova from Naryn Region impressed the jury with Kurvaza, a dish combining tender pumpkin, zucchini, potatoes, and chicken, enriched with a light cream sauce for a harmonious blend of flavor and nutrition.
- Minyura Ismailova from Talas Region prepared Vegetable Stew with Pumpkin. This colorful dish with seasonal vegetables, cooked with tomato puree and butter, won the judges over with its balanced taste and vibrant presentation.
- Nargiza Kichibaeva from Batken Region presented Vegetable Porridge. A creamy blend of cabbage, potatoes, carrots, and chicken, this dish stood out for its delicate texture and satisfying richness—a perfect option for a school menu.
- Baktygul Apseitova from Osh Region delighted the judges with her Meatballs and Potatoes. Small, flavorful meatballs in a tomato sauce, served alongside velvety mashed potatoes, brought a festive touch to the competition.
- Nargiza Koichieva from Jalal-Abad Region prepared Gulchatai, a hearty dish with beef, homemade noodles, and vegetables. Simple yet deliciuos, it encapsulated the essence of comfort food.
Each dish was meticulously crafted to meet the school feeding standards, proving that even with strict guidelines, culinary creativity can impress.
The finals: a taste of victory
On November 6, the seven finalists gathered in the Republican Competency Center at the Razzakov Kyrgyz State Technical University for the grand finale.
The competition began with the preparation of their signature dishes, followed by a high-pressure second round where contestants had just 20 minutes to create a salad and drink using a surprise basket of ingredients. The tension was palpable as the clock ticked down.
And the winner is…
When the results were announced, applause filled the room. Lyudmila Stonogina from Chui Region emerged as the winner, her precision, creativity, and passion earning her the title of Best School Cook 2024. Along with the trophy and diploma, she received a 50,000 som certificate to purchase kitchen equipment.
Nazgul Zhunushova from Naryn Region took second place, while Nargiza Kichibaeva from Batken secured third. The remaining finalists didn’t leave empty-handed; they were awarded blenders and certificates of participation.
Fresh glance at school meals
The 2024 competition demonstrated that school meals can transcend routine and become an inspiring art form. Next year, organizers plan to introduce interactive elements and innovative formats, promising an even more exciting event.
Ultimately, the true winners are the children, who will enjoy delicious and nutritious meals lovingly prepared by inspired cooks.
The Best School Cook competition is more than just a contest—it’s a platform for transforming school meals. By emphasizing the affordability and health benefits of the dishes, encouraging the use of local ingredients, and fostering a love for wholesome food among children, this initiative sets a new benchmark for school feeding projects across Kyrgyzstan.