HRC Culinary Academy Recognized Bulgaria’s Best Young Culinary Talents

The National Tourism Professions Competition 2026 brought together some of the most talented young professionals in the fields of gastronomy and hospitality in Golden Sands, Bulgaria. Over the course of two days, more than 100 students from vocational tourism schools across the country demonstrated their knowledge, technical skills, and creativity in a real professional environment.

The finalists, who had successfully passed the internal and regional rounds, competed in a highly challenging final stage where they showcased impressive professionalism, discipline, and inspiration for cooking. Everyone who reached the finals can already be considered a winner, having proven their talent and dedication to the culinary profession.

At HRC Culinary Academy, supporting young people is both a mission and a responsibility toward the future of Bulgarian gastronomy. That is why Chef Viktor Svetoslavov and the HRC team took part in the National Tourism Professions Competition, where they had the opportunity to meet some of the country’s most promising young culinary talents.

As a recognition of the participants’ hard work, talent, and ambition, the academy awarded five of the best-performing contestants with special “Best Young Culinary Talent” scholarships. A total of five vouchers were presented, giving these young professionals the opportunity to continue their education and professional development.

Chef Svetoslavov shared that it was truly inspiring for him to see so many motivated young people who are shaping the future of Bulgaria’s culinary scene with passion and professionalism. According to him, initiatives like this provide young professionals with real opportunities for growth and help them find their place in the modern culinary industry.

The students’ performances were evaluated by a jury composed of established professionals and business representatives. Once again, the event highlighted the importance of the connection between vocational education and the industry.

We congratulate all participants, their teachers, and their schools for their hard work, motivation, and professionalism. The future of Bulgarian gastronomy is in good hands.