The festival was organized as part of the "QR Gastronomic Quality" project, implemented by the DMO Karakalpakstan Public Association and financed through a social grant provided by the Public Fund for the Support of Civil Society Institutions under the Oliy Majlis of the Republic of Uzbekistan.

The competition brought together leading chefs from restaurants and cafés of the Republic of Karakalpakstan, Khorezm Region, and other regions of Uzbekistan.

More than 20 professional chefs prepared over 30 traditional dishes within two hours, demonstrating their culinary expertise, speed, creativity, and professional skills. The competition featured both classic and time-honored national recipes passed down through generations, including Melon Aksavalak, Plov, Mastava, Norin, Fish Karma, Juweri Tuwrama, and many other traditional dishes.

Festival visitors, including more than 40 international tourists, enthusiastically explored each pavilion, tasted the national cuisine, and learned about the history, preparation methods, and cultural significance of the dishes.

The prepared dishes were evaluated by a panel of professional judges according to established criteria, and the winners of the competition were determined based on their scores.

A special highlight of the festival was the Gastronomic Fashion Parade, during which more than 30 young women dressed in traditional national costumes presented the prepared dishes to the audience. This colorful performance vividly showcased the richness of Uzbekistan's culinary heritage, national traditions, and renowned hospitality.

Winners of the Professional Chefs Competition

 1st Place – Madina Davletmuratova (Nukus City)

 2nd Place – Sarabibi Orozmetova (Khorezm Region)

 3rd Place – Gulmira Batyrbayeva (Muynak District)

Special Nomination – "Most Creative Chef"

 Andrey Grachev – Executive Chef

The winners and active participants of the competition were awarded trophies, diplomas, and valuable prizes.

The "QR Gastronomic Quality" project aims not only to promote the rich national cuisine of Karakalpakstan and Uzbekistan but also to improve service quality in public catering establishments, enhance the professional skills of chefs, and further strengthen the region's gastronomic tourism potential.