The conference was attended by renowned chefs from various regions of Uzbekistan, tourism specialists, and foreign guests — including chefs from Malaysia, Japan, and Pakistan. Participants exchanged views on the appreciation of national dishes in their respective countries, the development of gastronomic tourism, and the role of cuisine in fostering intercultural dialogue.
 As part of the event, various master classes, practical exhibitions on the art of pilaf preparation, and cultural programs were organized. In particular, attendees showed great interest in the unique methods used by international guests to prepare pilaf and exchanged valuable experiences with local chefs.