Chef Skills Live Theatre

 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. Stock must be made and used if
required. No shells on plate. All equipment and ingredients must
be provided by the competitor. Judging will favour competitors
who use sustainable Irish Sea / River or Lough Fish. A brief
restaurant style typed menu, with allergens highlighted must be
displayed on the workstation.

 SCS2 Senior 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 reduction 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 leg and breast.

 SCS3 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.

 SCS4 Northern Ireland Chef of the Year 2024

(2 hours, 30 minute competition)

This competition is open to chefs working in Ireland.

All entries for Chef of the Year 2024 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, NI Farm Quality Assured
Beef Main Course and Modern Dessert for two covers. In addition,
all competitors should produce a Plant-Based Amuse Bouche.

This must be emailed to the Salon Director at
This 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 menus.

The 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 5th March 2024) for cleaning and organisational
purposes and menu compilation only. No cooking will be
permitted by the commis chef but they will receive a certificate
of participation.

No mise-en-place will be permitted. Pre-prepared stocks may
be used (basic stocks only, no reduction permitted). No other
prior preparation will be permitted. Competitors will be judged
on skills, flavour, taste, butchery techniques, menu balance,
presentation and hygiene.

Total Time: 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.

Fridge space and freezer space are available.

 OCS1: Modern Trend – World Cuisine – Beyond 2025

(45 minute competition)

45 minutes will be allowed to prepare, cook and present a
two - course genuine ethnic / international meal 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.

 OCS2: Restaurant Innovation – Dessert of the Year

(1 hour competition)

Sponsored by

1 hour will be allowed to prepare, cook and present two same
plated portions of a sweet dish of the competitor’s choice.
The dessert may be served hot or cold. No prior preparation
will be allowed.

 OCS3: Vision 2024 Contemporary / Modern Hot Starter

(45 minute competition)

45 minutes will be allowed to prepare, cook and present two
same plated portions of a Contemporary / Modern HOT Starter
The only mise-en-place permitted will be pre-washed and
peeled vegetables, not cut. Pre-prepared fresh pasta may be
used. 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.

 OCS4: 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.

 OSC5: Northern Ireland Culinary Ability Awards 

(40 minute 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 to: 

Cora Strachan at This email address is being protected from spambots. You need JavaScript enabled to view it. no later than the 9th February 2024.

OCS6: Cup Cake Artistry Championship
(Live Decorating Display Class)

(1 hour 30 minutes competition)

Sponsored by

Twelve different / not identical, (therefore individual cupcakes)
with an integrated theme of the competitors choice. The cupcakes
and cupcake decorations must be edible with NO supports or
wires etc. Skills in decorating are what we will be judging LIVE.
You may enhance your overall display with additional separate
decoration, but the decoration must be completely covered in an
edible medium at the event showing as many skills as possible.

Remember: the majority of the marks will be for the decoration
of your cupcakes. Cupcake wraps are permitted. Your cupcakes
should be prebaked and all decoration of these should be
completed LIVE on your competition stand. The exhibit base
board must not exceed (L40cm x B40cm x H 1.2cm) and be fully
coated (at the event) in an edible covering and edged with
ribbon. All of the exhibits must be displayed within this area.
No height restriction. Compulsory Renshaw Ingredients will
be supplied in advance by Andrew Ingredients, these will be
advised on receipt of entry.

This competition will take place in the IFEX Masters Arena

each day at 09.30hrs.

OCS7: ALL IRELAND PROFESSIONAL BAKER OF THE YEAR
'TIM ANDREW TROPHY'

(4 hour competition)

Sponsored by

Four hours will be allowed to prepare bake / cake and present bakery products of the competitor’s choice.

ONLY PROFESSIONAL BAKERS WORKING IN A PROFESSIONAL WORKPLACE CAN ENTER THIS EVENT.

Competitors must show as many baker skills as possible. All equipment must be supplied by the contestants. Pre-ferment dough may be used but no other ingredients are to be added until the competition begins.

Four hour themed Competition (competitors choice for theme)

Competitors must produce and display:

1. Two different fermented products, Competitor can bring a pre ferment. Product weight 500g +/- 30g.

2. 12 laminated pastry, Two different finishes. Product weight no more than 120g

3. Finish 12 cupcakes or one 15cm cake, Competitor to supply their own cupcakes or cake

4. One flavoured Irish Wheaten/ Brown Soda bread, Product weight 450g +/- 30g.

Competitors must submit recipes on the day for Judges to view.

All flour will be supplied by Andrew Ingredients to competitor four weeks before competition and the on day of the competition.

Deadline: 23rd February 2024

ENTER HERE

 OFP1: Food Photography

(40 minute competition)

Sponsored by

Open to ALL - Professional and Amateur Photographers

e.g. photographers, culinary students, lecturers, trainers, demonstrators, food professionals, bloggers & foodies.

Interested parties will be invited to submit both individual images, and panels of related images, for judging & assessment by the IFEX24 team of experienced judges.

 Marks will be awarded to SUBMITTED images as follows:

SINGLE IMAGE CATEGORY:

Themes for single image submissions are:

A:  DESSERTS / PASTRY / BREAD

B: INGREDIENTS & FOOD COMMODITIES

C: PLATED RESTAURANT DISHES

D: PEOPLE IN FOOD / CULINARY - SERVICE IN ACTION

n.b. A WINNER WILL BE ANNOUNCED IN THE SINGLE IMAGE CATEGORY

FOOD PANEL CATEGORY: a selection of 3 - 5 images can be submitted ONLINE. The photos must be visually linked, tell a story & provided with a completed narrative.

 IFEX 24 PANEL Themes are as follows:

E: TRADITIONALLY IRISH

F: STREET FOOD / INTERNATIONAL CUISINE

n.b. A WINNER WILL BE ANNOUNCED IN THE FOOD PANEL CATEGORY

 OUTLINE COMPETITION RULES:

THE OVERALL WINNER OF IFEX FOOD PHOTGRAPHY AWARDS WILL BE CHOSEN FROM ALL SUBMISSIONS BY THE JUDGES AND DEEMED IFEX FOOD PHOTOGRAPHY OF THE YEAR 2024 - THE JUDGES DECISION IS FINAL AND NO CORRESPONDENCE WILL BE ENTERED INTO. 

 Images must be wholly owned and be the true work of the person submitting the image. Images must not have been previously published by any means.

BY SUBMITTING YOUR IMAGE, YOU AGREE THAT THE SUBMISSION IS YOURS AND YOU HAVE THE RIGHT TO SUBMIT SUCH IMAGE/S AS YOUR OWN WORK.

 All images must have a title and the name of the photographer attached to all submitted images.

 IFEX 2024 photographs must be saved in the jpg/jpeg format @ 300 dpi, and the size of the files should not be less than 2 Mb and more than 4 Mb.

Images will need to be sent in the required format to:

Sean Owens IFEX SKILLS LRPS Licentiateship Royal Society of Photographers to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Deadline: 23rd February 2024

 SJSC1: 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 (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.
Raw chicken is not safe to eat and it could lead to food
poisoning. 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

 SJSC2: Modern Junior Duck

(40 minute competition)

40 minutes will be allowed to prepare, cook and present two
same plated portions of a duck dish of the competitor’s choice
using crown of duck (double breast of duck on the bone, no
legs). The only mise-en-place permitted will be pre-washed and
peeled vegetables, not cut. Pre-prepared stocks may be used. 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.

 SJCS3: Northern Ireland Young Seafood Chef of the Year

(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 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.

 SJCS4: Student Culinarian of the Year 2024

(2 hour competition)

This competition is open to all students studying for a recognised

cookery qualification or in the industry.

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 twocourse
meal in course order for two covers highlighting the use
of Northern Ireland produce.

Chefs may be assisted by a commis chef (who must be 23 years
or under on 5th March 2024.) for cleaning and organisational
purposes only. No cooking will be permitted by the commis chef
but they will receive a certificate of participation. Stocks and
glazes may be used. The only mise-en-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.

  SJCS5: Northern Ireland Inter College Cook & Serve Challenge

(3 hours, 30-minute competition)

College 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 per college team.

A table (600 x 600) and four chairs will be provided by the
organisers, but all other equipment 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.

SJCS6: Riso Gallo UK & Ireland Young Risotto

Chef of the Year –  All Ireland Heat

(60-minute competition)

Sponsored by

Now in its 7th year, 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 2024.

Open to young chefs either in education or professional service,

with a stunning first prize of an all-expenses paid culinary trip

to Italy and further stages at top restaurants for promising

contestants, 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 2024 Irish Heat at IFEX, and with

the competition set for March 5th we’re looking forward very much

to seeing the best of the best in Ireland!

1 hour allowed to prepare cook and present 2 plated portions of

your Risotto dish using Risotto Gallo Rice supplied by the sponsor.

Applications will be accepted through the Riso Gallo competition

web site and all entries will be scrutinised by an independent panel of judges.

6 finalists will then be invited to join us for the All-Ireland Final @ IFEX 24 in Belfast. 

Enter here:  https://www.youngrisottochef.com/entry/