Chef Skills Live Theatre

 Deadline for entries: 30th January 2026

VIEW THE COMPETITION RULES AND INFORMATION

 SCS1 Senior Fish Culinary Freestyle

(35-minute competition)

Sponsored by

35 minutes will be allowed to prepare, cook and present two
same plated portions of a fish / shellfish dish of the competitor’s
choice. The mise-en-place permitted will be pre-washed and
peeled vegetables, not cut. Fish stock must be made within
the competition time. No shells on plate. All equipment and
ingredients must be provided by the competitor. Judging will
favour competitors who use MSC Marine Stewardship Council
recognised sustainable Fish and Seafood. A brief restaurant
style typed menu, with allergens highlighted must be displayed
on the workstation.

 SCS2 Senior Lamb Culinary Freestyle

(45-minute competition)

45 minutes will be allowed to prepare, cook and present two
same plated portions of a lamb dish using a suitable cut of the
competitor’s choice. The only mise-en-place permitted will be
pre-washed and peeled vegetables, not cut. Pre-prepared
stocks may be used (basic stocks only, no reduction permitted).
Competitors should show as many skills as possible. All
equipment and ingredients must be provided by the competitor.
A brief restaurant style typed menu, with allergens highlighted
must be displayed on the workstation.

 OCS1: Modern Trend – World Cuisine – Sustainable Kitchen Practices

(45 minute competition)

Sponsored by

45 minutes will be allowed to prepare, cook and present a twocourse
genuine ethnic /international meal using sustainable
practices for two covers with accompaniments. All equipment
and ingredients must be provided by the competitor. A brief
restaurant style typed menu in original language with English
translation must be displayed on the workstation with allergens
highlighted. Competitors must also describe and display the
sustainable attributes of the dish in no more than 100
words; this should be emailed to the Salon Director at:
This email address is being protected from spambots. You need JavaScript enabled to view it.

OCS2: Restaurant Innovation – IFEX Northern
Ireland Dessert of the Year 2026

(1 hour competition)

Sponsored by

1 hour will be allowed to prepare, cook and present two
same plated portions of a modern sweet dish of the competitor’s
choice. The dessert may be served hot or cold. No prior
preparation will be allowed. A brief restaurant style typed dish
description must be displayed on the workstation. All equipment
and ingredients must be provided by the competitor.

 OCS3: Plant Based Chef Challenge

(Vegan Optional)

(40 minute competition)

Competitors will be allowed 40 minutes to prepare cook and
present, two same plated portions of a plant-based dish, hot
main course, this dish must be plant-based and may be vegan.
Judges will be looking for a balance of flavours and taste,
plus the level of skills used in the competition. Competitors will
need to provide a typed recipe for the judges to review. 60%
of all ingredients used must be plant based. All equipment
and ingredients must be provided by the competitor. A brief
restaurant style typed menu, with allergens highlighted must be
displayed on the workstation.

 OCS4: Northern Ireland Chef of the Year 2026

(2 hours, 30 minutes competition, plus 30 minutes set-up)

All entries for IFEX Chef of the Year 2026 must submit a CV or
describe their career path to date in no more than 200 words,
plus devise a three-course menu consisting of a Starter, Main
Course and Modern Dessert for two covers. In addition, all
competitors should produce a Plant-Based Amuse Bouche.

Competitor CV & menu must be emailed to the Salon Director
atThis email address is being protected from spambots. You need JavaScript enabled to view it. Any identifying marks will be
removed from the entries before they are scrutinised by an
independent panel of judges. Competitors will be selected
from these submissions.

Actual preparation and cooking time is 2 hours, 30 minutes.
In addition a set up time (no cooking) of 30 minutes will be
permitted before the competition commences to set up your
station with ingredients and small equipment.

A pre-judged mise-en-place amount of 20% will be permitted, this
prep must be the competitor’s own work. Pre-prepared items such
as stocks may be used as well as gels, peeled vegetables but not
cut, pre-made fresh pasta, pre-made puff pastry, feuille de brick or
filo may be used but not baked. After the IFEX COTY briefing, you
will be asked to provide the judges with your declared 20% preprepared
ingredients which will be scrutinised during the “mise en
place” inspection by the IFEX 2026 Chairman of Judges.

NEW FEATURE: Judging will be live and all dishes will be served
to the panel of judges and adjudicated in front of the IFEX 2026
audience.

The plant based amuse bouche should be produced for the
judges within 30 minutes of the start of the competition. All
dishes must be served in course order. Chefs may be assisted by
a commis chef (who must be 23 years or under on 24th February
2026) for cleaning and organisational purposes only. No cooking
will be permitted by the commis chef but they will receive an IFEX
2026 Certificate of Participation.

Competitors will be judged on skills, flavour, taste, butchery
techniques, menu balance, presentation and hygiene.

Total Time: 3 hours – 30 minutes set up plus 2 hours 30 minutes
will be allowed for all courses to be served.

All equipment and ingredients must be supplied by the competitor.

This is NOT a mystery box competition.

A reminder that this is now an Open Class.

Fridge and freezer space are available.

 OCS5: Duck Culinary Freestyle

(45 minute competition)

45 minutes will be allowed to prepare, cook and present two
same plated portions of a duck dish of the competitor’s choice. A
2.2kg duck must be used and must be supplied by the competitor.
The only mise-en-place permitted will be pre-washed and
peeled vegetables, not cut. Pre-prepared stocks may be used
(basic stocks only, no reductions are permitted). All equipment
and ingredients must be provided by the competitor. A brief
restaurant style typed menu, with allergens highlighted must be
displayed on the workstation. Competitors must use both leg and
breast in reasonable proportions..

OCS6: Northern Ireland Culinary Ability Awards

(1 hour 30 minutes competition)

Sponsored by

  This competition is open to chefs and cooks with a learning

difficulty or physical disability currently working in the hospitality
industry or studying with a recognised training provider. 40
minutes will be allowed to prepare, cook and present two
same plated portions of a chosen main course showcasing
local ingredients. A brief restaurant style typed menu must be
displayed on the workstation. Realistic amounts of mise-enplace
will be permitted e.g. pre-washed and peeled vegetables
and potatoes, not cut. Pre-prepared stocks may be used (basic
stocks only, no reduction permitted). Competitors should show
as many skills as possible. All equipment and ingredients must be
provided by the competitors. Each individual competitor must be
accompanied by a qualified mentor who may assist. A printed
recipe and description of your dish must be submitted with your
application and must include a brief background of yourself, your
establishment and mentor details (max 150 words).

All NI Culinary Ability Awards applications must be submitted

directly to Cora Strachan at This email address is being protected from spambots. You need JavaScript enabled to view it. no later

than the 10th January 2026.

 SJCS1: Classical Junior Chicken

(45 minute competition)

45 minutes will be allowed to prepare, cook and present two
plated portions of a chicken dish of the competitors’ choice. A
whole fresh (giblet free chicken – 1.5kg) must be provided by
all competitors. Competitors are encouraged to use white and
dark meat in their final dish. The only mise-en-place permitted
will be pre-washed and peeled vegetables, not cut. Stock will
be allowed, no glazes. Competitors should show as many skills
as possible. All equipment and ingredients must be provided by
competitor. A brief restaurant style typed menu, with allergens
highlighted must be displayed on the workstation. Judges are
NOT expected to try any chicken that is not cooked through.

All raw chicken is unsafe to eat, regardless of the conditions that
the birds have been kept in.

As this class demonstrates classical skills and techniques using
recognised classical recipes, all competitors should refer to:
Escoffier: The Complete Guide to the Art of Modern Cookery /
Le Guide Culinaire

ISBN: 978-0-470-90027-7 by Auguste Escoffier (Author),

H L Cracknell (Editor), R J Kaufmann

 SJCS2: Northern Ireland Young Seafood Chef
of the Year 2026

(60 minute competition)

Sponsored by

60 minutes will be allowed to prepare, cook and present two
same plated portions of a modern restaurant style starter using
shellfish, plus two same plated portions of a main course using
sustainable white fish which must be brought in on the bone.
The mise-en-place permitted will be pre-washed and peeled
vegetables, not cut. Stock must be made and used if required. All
equipment and ingredients must be provided by the competitor.
A brief restaurant style typed menu, with allergens highlighted
must be displayed on the workstation and must use classical
menu terminology.

SJCS3: Student Culinarian of the Year 2026

(2 hour competition)

Sponsored by

This competition is open to all students studying for a recognised
cookery / culinary arts qualification. Competitors are required
to devise & submit a menu for a two-course meal (main course
and dessert) for two covers, and forward to the Salon Director
at This email address is being protected from spambots. You need JavaScript enabled to view it..

Recipes and method for each course must be provided.

Any identifying marks will be removed from the entries before

they are scrutinised by an independent panel of judges.

Competitors will be selected from these submitted menus
only. Two hours will be allowed to prepare, cook and present a
two-course meal in course order for two covers highlighting the
use of Irish produce. Chefs may be assisted by a commis chef
(who must be 23 years or under on 24th February 2026) for cleaning
and organisational purposes only. No cooking will be permitted
by the commis chef but they will receive an IFEX 2026 Certificate
of Participation. Stocks and glazes may be used. The only miseen-
place permitted will be pre-washed and peeled vegetables, 

not cut. Competitors will be judged on skills, flavour, taste,
butchery techniques, menu balance, presentation and hygiene.

All equipment and ingredients must be supplied by the competitor. A
brief restaurant style typed menu, with allergens highlighted must
be displayed on the workstation at all times.

If no menu is supplied, the entry will not be considered / judged.

 SJCS4: Riso Gallo UK & Ireland Young Risotto Chef
of the Year – All Ireland Heat

(2 hour competition)

Sponsored by

Riso Gallo’s UK & Ireland Young Risotto Chef competition is one
of the most respected culinary events for young chefs aged
between 17-23 by the 10th January 2026. Open to young chefs
either in culinary education or professional service.

This competition is a wonderful opportunity for young chefs to
spread their culinary wings and compete to be the best. We’re
delighted to be holding the 2026 Irish Heat at IFEX, we’re looking
forward very much to seeing the best of the best in Ireland!

One hour allowed to prepare cook and present two plated
portions of your risotto dish using Riso Gallo Rice supplied
by the sponsor. All entries will be scrutinised by an independent
panel of judges.

The winner of this heat will compete at the United Kingdom 
& Ireland Final in London.

  SJCS5: All Ireland Young Pastry Chef of The Year –
‘Tim Andrew Trophy’

(3 hour competition)

Sponsored by

This competition is open to competitors under 23 years of age on
24th February 2026.

Three hours will be allowed to prepare /cook /bake and present
the following pastry/confectionery items:

Part 1 – Friandises/Sweetmeats

Reference the culinary terms above encompass a variety of
bitesize fine confections - distinguished by their refinement,
presentation, and skillset. They are intended as a final, elegant
gesture to complete the dining experience.

• 
  12 individual pieces of: Pate de Fruits confections using Agar
  Agar or Pectin & Fruit Puree.
• 12 Individual pieces of Gluten Free Mini Decorative Biscuits.

• 1 x Artisan Flavoured Bread must use a chemical raising agent
  - Product weight 500g +/-30g
• 1 x Fermented Bread (must use a supplied pre fermented 
  dough mix, but no other ingredients are to be added until the
  competition begins) - Product weight 500g +/-30g

Part 3 – Plated Modern Desserts – 2 covers
Competitors must prepare, cook and present two same plated
portions of a modern sweet dish of the competitor’s choice.

The dessert may be served hot or cold. No prior preparation will
be allowed.

A brief restaurant style typed dish description of all three parts
of this competition must be displayed on the workstation.

Competitors must show as many patisserie/confectionery
skills as possible. All equipment and ingredients (except for the
500g pre fermented basic bread dough, supplied by Andrew
Ingredients) must be supplied by the contestants. 

SJCS6: All Ireland Inter College Cook & Serve
Challenge

(3 hours, 30-minute competition)

This competition is open to all students studying for a
recognised hospitality/culinary arts qualification. Open to
FE / HE teams consisting of two front of house students, and
two culinary art students to set a table for the service of four
covers, and to prepare, cook and present a three-course menu
(starter, main course and dessert) for a restaurant service. Tea
or coffee and a mocktail of your choice must also be served.
All dishes to be served in course order. One college or industry
mentor is allowed at the pass per college team. A table (600
x 600) and four chairs, as well as a linen covered trestle table
will be provided by the organisers, but all other equipment and
ingredients must be supplied by the competitors. Customers will
be appointed to each college team by the judges. Judges will be
looking for effective communication between the team members.
The range and depth of skills being used, working methods,
personal presentation and attention to customer care.

Colleges & Competitors should note that this competition will take
place on Wednesday 25th February evening between 17:00 - 20:30.