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The Irish Pâtisserie Student of the Year 2026

  • 3 hours ago
  • 2 min read


Land & Sea – Chocolate in the Irish Landscape


Calling all second and third year pastry and culinary students at TU Dublin School of Culinary Arts and Food Technology (Grangegorman & Tallaght Campus) – this is your chance to step into the spotlight.


The Irish Pâtisserie Student of the Year 2026 competition is here, proudly sponsored by Odaios Foods, Co-Lab and Valrhona.


Created to support and showcase emerging pastry talent, the competition gives students the opportunity to develop their technical skills, creativity, confidence and chocolate craftsmanship in a real professional environment. Whether you dream of working in restaurants, bakeries, hotels or patisserie kitchens, this is a brilliant experience to add to your journey.


What’s the Theme?


This year’s theme is: Land & Sea – Chocolate in the Irish Landscape


Competitors are challenged to create two original chocolate desserts inspired by Ireland’s natural landscape and flavours.

You can take inspiration from:

  • Land: dairy, grains, orchard fruits, honey, smoke, meadow or forest flavours

  • Sea: salt, coastal ingredients, seaweed or mineral notes

  • Or combine both worlds into one concept


At the centre of both creations must be Valrhona Hukambi 53% chocolate, which should remain the dominant chocolate flavour throughout your desserts.


What Do You Need to Create?


Each competitor must prepare:

Café Gourmand

  • 10 portions

  • 2–3 bites per portion

  • Minimum of 2 contrasting textures

  • Must include an Irish-inspired element

Plated Dessert

  • 7 plated portions

  • Chocolate must be the dominant flavour

  • Minimum of 3 contrasting textures

  • Restaurant-level presentation required


Both desserts must include a tempered chocolate element and all work must be completed live during the competition.


Who Can Enter?


The competition is open to:

  • Second and third year students from Culinary Arts and Baking & Pastry Arts Management programmes at TU Dublin School of Culinary Arts and Food Technology


The final will take place at the Tallaght Campus on 23rd October 2026. Six finalists will be selected from the applications submitted.


Why Enter?


Alongside the experience of competing in a professional pastry environment, finalists will receive:

  • 3kg of Valrhona Hukambi 53% chocolate to practise with

  • Feedback from industry judges

  • Exposure within the Irish pastry industry

  • The chance to push your creativity and technical skills


The winning student will also receive two courses of their choice at Co-Lab. Terms and conditions apply.


How to Apply


Applications must include:

  • Full recipes

  • Methods

  • Quantities

  • Photos of both creations

Deadline for entries: 22nd September 2026



Ready to Take on the Challenge?


This competition is all about celebrating the next generation of Irish pastry talent. If you love chocolate, creativity and modern dessert work, this is your chance to challenge yourself, learn something new and get your work seen.


Know a TU Dublin student who would love this? Share this with them.

 
 
 

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