Best Young Chef of the Year 2026

ECA Live Cooking Competitions at HACE 2026

Sponsored by Green Meadows for Food Industries – Mainz & Dixie Mills

Instructions

  • The team will consist of a young chef and a culinary student under 25 years old
  • The preparation and presentation of the 3-course menu must be done in the required time frame – 90 minutes of cooking.
  • Service time: 1st course after 50 minutes, 2nd course (main course) 70 minutes, 3rd course (dessert) 85 minutes.
  • There will be point deductions for exceeding the time limit.
  • Written recipes have to be submitted in English which include the ingredients and method of preparation of the dishes.

Menu Requirement for 2 pax, which includes

1 for jury’s evaluation and 1 for photos/media. Worldchef’s rules on mise en place will apply as per this document.

1ST COURSE

A warm seafood

2ND COURSE (Main Course)

Up to your choice, with appropriate starch and compliments.

3RD COURSE

A dessert featuring 46% chocolate and 2 fruit products

  • Competitors should incorporate the use of at least one Dixie Mills product in their menus.

Explanation of what foods are permitted to be brought into the kitchen:

  • Salads – cleaned, washed, not mixed or cut.
  • Vegetables – cleaned, peeled, washed, not cut, and must be raw.
  • Fruit and vegetable purees are permitted but must not be seasoned or finished
  • No glaze or concentrated juices
  • Dried fruit / or vegetable powder permitted
  • Dehydrated fruit or sheets permitted
  • Homemade spice mixtures are permitted
  • Shells should be raw in their shells but cleaned.
  • Crustaceans should be raw or boiled, but not peeled.
  • Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, etc.) and hot and cold samples must be available for the judges.
  • Pastry sponge, biscuit – can be brought in, but not cut.
  • Meringue can be in a piping bag pre-made, but not cooked
  • Basic pastry recipes can be brought in weighed out, but no further processing. Fruit pulps – fruit purees may be brought in but not as a finished sauce.
  • Decor elements – 100% must be made in the kitchen.

Participants violating these rules will be penalized up to 10% of the maximum potential score.

Awards

Winner Prize:   LE 5000 + Award Certificate

Registration:

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Date: 19 - 21 October 2026
Location: The Egypt International Exhibitions Center (EIEC)

Limit on the Number of Competition Entries:
Each competitor is allowed to participate in 1 (one) live cooking competition for individuals.

Fees per entry for individuals: LE 750 for ECA members, LE 1000 for non-ECA members
Fees per restaurant: LE 3000 for ECA corporate members, LE 3500 for non-ECA members

Registration Closing Date:

Thursday, September 3rd, or when the maximum number of entries is reached, whichever comes first.

Please complete registration by submitting the online form and paying the fee to ECA no later than September 3.

Registration will be on a “first come, first served basis”.
ECA holds the right to refuse any competitor who did not register on time or did not pay the registration fees in full.

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شكرا!!