Waitaha Canterbury Young Chef 2026

Competitors are required to prepare and cook Two (2) portions of an individually plated dessert within 2hours 30 minutes using the recipes provided for the key element. The dessert should be enhanced with the competitor’s own choice of garnishes, accompaniments and plating techniques, but where recipes have been provided for any element, they should be strictly followed. The dessert should be suitable for serving in an upmarket restaurant. 

Competitors will need to demonstrate their knowledge of flavour combinations and plating techniques and will be marked on their kitchen skills, hygiene and cleanliness, the ability to follow a recipe, taste of the dish and their presentation skills. 

The Dish

Autumnal Entremet featuring:

• Barkers caramel gingerbread insert
• Walnut dacquoise
• Chocolate mirror glaze
• Queen Vanilla Sable

Competitors are expected to produce the Entremet by following the recipes provided. The recipes will be made available at least 1 month prior to the competition. 

Class criteria

• The dish must be prepared using the recipes provided
• The entremet will be formed using Silikomart ‘stone 85’ silicon mould
• All ingredients for the compulsory recipes will be provided by Ara Institute of Canterbury
• Competitors must provide all ingredients for their chosen garnishes and accompaniments
• A range of suitable plateware will be provided, but external plates are allowed
• Final presentation is up to the individual competitor, but must feature all elements from the compulsory recipes
• You can only use the supplied ingredients in the production of the compulsory recipes
• Recipes will be made available at least one month prior to the competition.

Marking

The marking will follow Worldchefs guidelines, and the title of Young Pastry Chef of the Year will be awarded to the person with the highest total score. 

This is a live cooking event that may consist of multiple heats. The competitor with the highest score across all heats will be awarded the title of Young Chef of the Year 2026.

Competitors are required to prepare and cook a TWO-Course menu for TWO (2) covers, served within 120 minutes, in accordance with Worldchefs competition guidelines. The menu should be suitable for serving in an upmarket restaurant.

First course (to be presented between 80 and 90 minutes into the competition) 

Competitors are to produce Two identical, individually plated portions of a main course which must feature Cap-On Lumina Lamb Rump and be complemented by at least 2 vegetables and appropriate starch, plus sauce/garnish.

Second course (to be presented between 110 minutes and 120 minutes into the competition)

Competitors are to produce Two Identical, individually plated portions of a dessert suitable for an upmarket restaurant. The dessert must feature Barkers Chocolate Crème and Pineapple fruit Silk

Competitors will be provided with 1x 400-450g Lumina Lamb Cap-On Rump and up to 100g per person of each Barkers product on the day of the competition. All other ingredients should be supplied by the competitor.

Plated Dessert Regulations

The desserts must show different elements of skills involved in the pastry kitchen, be seasonal, and suitable for an upmarket restaurant.

It is recommended (but not compulsory) that the dessert contain at least 3 main components:

• One of these components should be served chilled
• One should be frozen
• One of the components should be served warm or hot.

Marking

The marking will follow Worldchefs guidelines, and the title of Young Chef of the Year will be awarded to the person with the highest total score. 

This is a live cooking competition comprising two parts. First, competitors will be required to exhibit technical proficiency whilst performing a range of basic kitchen skills. At the conclusion of that event, part 2 will begin, where competitors will be asked to utilise the products from part 1 to follow standardised recipes whilst producing 2 individually plated portions of a main course dish featuring Akaroa Salmon. Competitors will be marked on the kitchen skills, hygiene and cleanliness, the ability to follow a recipe, taste of the dish and their presentation skills.

The marks will be combined, and the title of Trainee Chef of the Year will be awarded to the person with the highest total score. 

Part one - Kitchen Skills Challenge

Competitors have 45 minutes to showcase their mastery of the following basic skills:

• Prepare 1x tomato into Concasse
• Prepare and cut 20g of brunoise shallot
• Finely chop 5g of Chives
• Zest, Peel and Segment 1x lemon
• Chiffonade 30g of spinach
• Prepare and cut 100g of potato in to 2 cm cubes

All elements should be presented at the same time on the presentation tray supplied

Part two – Plated Main Course

Competitors will have 45 minutes to produce 2 portions of the following dish.

Pan Seared Akaroa Salmon

Glazed with Barkers Red pepper and Chilli Jelly, Parmentier potatoes, sauteed spinach, beurre noisette with capers, raisins, pinenuts and salmon roe

Class criteria

• The dish must be prepared using the recipes provided
• All ingredients will be provided by Ara Institute of Canterbury
• The items prepared in part one must be used in the final dish
• A range of suitable plateware will be provided (no external plates allowed)
• Competitors must supply all equipment needed for the class
• Final presentation is up to the individual competitor but must feature all elements from the recipes
• You can only use the supplied ingredients to prepare your dish
• Recipes will be made available one month before the competition.

Marking

The marking will follow Worldchefs guidelines, and the title of Trainee Chef of the Year will be awarded to the person with the highest total score. 

This is a live baking competition comprising two products that must be completed simultaneously within 3 hours. Competitors will be required to demonstrate technical proficiency in preparing, shaping, and baking two identical 3-strand plaited loaves from the provided Milk Bread recipe. Then, competitors will need to exhibit finishing and presentation skills by decorating a layered cake with Italian Meringue Buttercream and chocolate garnishes.

Competitors will be marked on the bakery skills, hygiene and cleanliness, the ability to follow a recipe, the taste of the dish and their presentation skills.  

Part 1 – Two identical 3-strand bread plaits – to be served 3 hours after the start time 

• Competitors must use the provided recipe to prepare and bake 2 x 3-strand bread plaits
• 1 loaf must be flavoured with Barkers Savoury Onion Filling and Mainland Cheese
• Dough should be produced using 1 hour bulk fermentation method with a required dough temp of 26°c

Part 2 – Decorated layered Cake – to be served 2 hours 30 minutes after the start time 

• Competitors will be provided with a 6-inch sponge.
• This cake must be cut into 3 layers and be easily portioned for 8 servings
• Competitors must use the recipe provided for Italian Meringue buttercream and flavour with their choice of either Barkers Professional Pineapple or Raspberry and Dragonfruit Fruit silk which will be provided.
• The cake must be fully masked with the buttercream and feature piped rosettes as a decoration
• Competitors will be expected to use chocolate run-outs in the decoration of their cake. These must be produced using one of the provided templates.
• 100g each of white and dark compound chocolate will be available for each competitor to use in the decoration of their cake

Competitors are expected to produce the products according to the provided recipes. The recipes will be made available at least 1 month prior to the competition.

Class criteria

• Competitors will have access to their stations 30 minutes prior to their start time to complete their weigh-up of ingredients and station set up. NO preparation/cooking can take place during this time.
• Due to equipment restrictions, competitors will only have access to a bread mixer for the first 30minutes of the class. The bowl must then be cleaned, ready for the next competitor.
• Products must be served at the prescribed times. Failure to present on time will result in time penalties as per the YCC event rules
• The bread must be cooled prior to serving and be at a suitable temperature ready for consumption.
• All ingredients for the compulsory recipes will be provided by Ara Institute of Canterbury
• Competitors can only use the ingredients provided in the production of the products
• Final presentation is up to the individual competitor, but must feature all elements from the compulsory recipes
• Recipes will be made available at least one month prior to the competition.
• A list of the provided equipment will be made available no later than 1 month prior to the competition. Competitors may provide their own equipment but must seek permission from the organiser before the event.
• Marking sheets will be made available before the start of the event.
• Competitors must provide a written description card for their layered cake highlighting the key flavours

Marking

The marking will follow Worldchefs guidelines, and the title of Trainee Baker of the Year will be awarded to the person with the highest total score.