Serbian dishes are real culinary challenge - Marko Lukić, officially the best cook and confectioner in the Balkans

(Marko Lukić)

Marko Lukić has been declared the best cook and confectioner of Serbia, while the award for the best culinary master in the Balkans has been granted to Croatian chef Tomislav Grubin.

When it comes to the team competition, the best specialties were made by the cooks from Azerbaijan whose food was a bit more tasty than the one prepared by their colleagues from Croatia and Guatemala.

All that took place in the last three days at the 4th One Culinary World Chefs Competition and the Balkan Culinary Cup, of which organizers were the Culinary Association of Serbia and the Association of Chefs of Serbia. Total of 150 cooks from all over the world took part in the competition.

– Now everybody will know that I am the best cook in Serbia, although I make cookies even better – said Marko Lukić, officially the best cook in Serbia, and added that our traditional dishes were the real gastronomic challenge for his colleagues from abroad.

- They sometimes don't understand why our dishes are so spicy and full of calories, but all of them agree that they are delicious - said Marko Lukić.

During the three-day competition, the culinary masters were preparing various dishes in order to promote culinary features of all parts of the world and present new gastronomic trends. The competition took place in the presence of the President of the World Chefs Association, Gisur Gudmundson, and the cooks from all around the world got familiar with the history, culture, traditiona and rich gastronimc offer of Belgrade and Serbia.

This competition also included expert lectures, exchange recipes, interactive workshops. Seven culinary chefs took part in the One World Chefs Competition in Belgrade. Each of seven teams, representatives of continents, consisted of three members: chef, judge and journalist. The chefs demonstrated their knowledge and skills in front of the professional audience made of cooks, hotel managers and restaurant keepers from Serbia and the Balkan countries. One of seven culinary chefs was from Africa, two were from Europe, one from Asia, two from America and one chef came from the Pacific.