The International Salon Culinaire 2025 has opened for entries.
With more than 100 live and static competitions taking place over three days, the competition challenges chefs to demonstrate their skills in a live competition environment.
This year the Association of Pastry Chefs returns with Dessert of the Year, while the Oatly Plant-Based Culinary Challenge will see chefs creating two plated or takeaway portions of a dish that is suitable for vegans, making plant-based ingredients the central element of the dish and incorporating Oatly products.
Andrew Pantelli, Project Director for Salon Culinaire, said: ‘From the sponsors who provide quality equipment and ingredients, to our hugely experienced panel of judges and the competing chefs who step out of their comfort zones to demonstrate their skills and creativity, this is testament to the dedication and talent that makes our sector unique.’
Salon Chef Director, Steve Munkley, added: ‘HRC and Salon Culinaire give us the opportunity to show off our talents and encourage others to join the sector.’
Salon Culinaire judges this year include John Williams MBE, Executive Chef at The Ritz London; Will Torrent, Senior Brand Development Chef at Waitrose & Partners; Michelin-starred chef and consultant Daniel Galmiche; and Anjula Devi, Consultant Chef at Manchester United FC and Founder of Anjula Devi Indian Cooking.
The competition is supported by Compass Group UK & Ireland. Culinary Director, Nick Vadis, said: ‘International Salon Culinaire is a chance for chefs to expand their skillsets, demonstrate their creativity and connect with industry peers.
‘The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.’
To find out more about the competitions at International Salon Culinaire 2025, and for more information on entering, visit internationalsalonculinaire.co.uk.
The deadline for entries is 14 February 2025.