With Chef of the Year entries now open, we sat down with Glenn Flood and asked him to share his advice for chefs on what it takes to succeed in high-stakes cooking competitions.
Why enter cooking competitions?
Competitions like Chef of the Year offer more than just a stage to showcase your culinary skills—they push you to your limits, test your adaptability and sharpen your ability to perform under pressure. Beyond the thrill of competing, there’s also the chance to network with peers, gain exposure to industry leaders and cook in front of a live audience.
For chefs looking to refine their craft, competitions demand precision, creativity and efficiency. Whether you’re aspiring to earn a Michelin star or lead a kitchen brigade, entering Chef of the Year can be a game-changer. It’s an opportunity to gain industry recognition, boost your career and build confidence in your abilities.
What judges look for in Chef of the Year
So, what separates the good from the great in Chef of the Year? Flavour is king—no matter how stunning your dish looks, if the flavours don’t work, you’re in trouble. That said, technique, presentation and benchwork are just as crucial. Judges look for chefs who maintain a clean and organised station, as it reflects professionalism and control.
Balancing innovation with tradition is key. The best chefs respect the foundations of a dish while adding their own unique touch. And don’t overlook seasoning—getting it right can make or break a dish.
Preparing for Chef of the Year
Success in Chef of the Year starts long before competition day. As soon as you enter, study the rules, research past winners and start brainstorming ideas. Practise under competition conditions—timed runs, mystery boxes, plating multiple servings—to refine your workflow and identify areas for improvement.
Common pitfalls to avoid
One of the biggest mistakes in Chef of the Year is overcomplicating dishes. Ambition is great, but trying to cram too many elements onto one plate can backfire. Focus on executing a few things exceptionally well.
Poor benchwork is another frequent pitfall. The top competitors in Chef of the Year are always meticulously organised from the start. The first 5–10 minutes of setup are critical for meeting the tight competition timelines.
And if you’re thinking of introducing something completely new, reconsider. It’s often better to refine dishes you’ve mastered and present them in a fresh way rather than winging it on the day.
Maximising time and efficiency
Time management is everything in Chef of the Year. Have a structured plan and break down each step. If you fall behind, prioritise essential elements—sometimes knowing what to leave off the plate is just as important as what makes it on.
Mise en place is your best friend. Just like in a busy service, being organised from the start will save time and allow you to focus on the final execution rather than scrambling in the last few minutes.
Managing stress and staying focused
The pressure in Chef of the Year is intense, but managing stress is key. Stay in the moment, focus on each task and avoid getting distracted by the clock or the judges. Some chefs use visualisation techniques to mentally prepare—this can help you stay confident and in control.
And when things go wrong? Adapt. Every chef faces setbacks, but how you handle them defines your performance. Stay calm, problem-solve and push forward.
The big day: Tips for Chef of the Year success
On competition day, preparation is everything. Bring everything you might need—tools, backups, ingredients. Small details matter: sharp knives, a clean uniform and an immaculate workstation all reflect your professionalism.
Think of your dish as a reflection of your culinary journey. If possible, let the narrative shine through—judges appreciate this connection. And always, always taste before presenting.
Learning from the experience
Win or learn—every competitor in Chef of the Year gains something valuable. Take feedback on board, refine your skills and use the experience to grow.
After the competition, share your journey on social media or with your peers. Chef of the Year isn’t just about the trophy—it’s about pushing yourself to be the best chef you can be.
