The 2025 Chef to Chef Conference (March 23-25 in Baltimore) is around the corner, and the application deadline to compete in the annual Chef of the Year Culinary Competition is near.
As someone who’s competed in—and won—C+RC Chef of the Year in 2022, what do you need to know to best prepare yourself?
First off, you have to remember the old chef joke: How many chefs does it take to change a light bulb? Ten—one to do it and nine to say, “I could have done that better.” Once that thought is squarely planted in your head, you’ll come to realize that if you raise your hand to compete, you are the one changing the light bulb, and the other nine are just watching. Be the one who changes the bulb; it’s way more fun.
Competing in the Chef of the Year competition at the Chef to Chef Conference was, and still is, an extraordinary experience that tests a chef’s creativity, technical ability, and resilience under pressure. It’s a battle of skill, a showcase of culinary artistry, and an opportunity to push personal limits while standing shoulder-to-shoulder with some of the most talented professionals in the club industry. It’s also an opportunity to play “Red Light, Green Light” with your chef friends while competing. Find me at the conference, and I’ll tell you about that one.
For those considering entering or simply curious about what it takes to compete, I want to take you through the journey—from preparation and strategy to the heat of the competition itself, along with the rewards and lessons learned from the experience.
The Road to the Competition: Why Enter?
Competing in Chef of the Year is about more than just winning a title. It’s about challenging yourself, growing as a chef, and proving your skills in a room full of supportive peers.
Some of the reasons you might want to compete:
- Pushing Boundaries: This competition forces you to work outside your comfort zone and refine your techniques while Joanna [DeChellis, C+RC Editorial Director] and the judges fire off questions.
- Recognition and Prestige: Winning, or even placing, as a finalist elevates your reputation and career.
- Networking: The Chef to Chef Conference is a gathering of club chefs, industry leaders, and culinary innovators—perfect for making lasting connections.
- Personal Growth: Regardless of the outcome, the experience hones your ability to think quickly, problem-solve, and work under extreme pressure.
But entering the competition isn’t a simple decision. It requires planning, preparation, and the willingness to sacrifice time and energy to perfect your craft.
Preparing for the Chef of the Year Competition: Understanding the Format
The Chef of the Year competition follows a format designed to test competitors on multiple levels. While the specifics have varied from year to year, the typical format includes:
- A mystery basket of ingredients mainly from the many amazing sponsors of Chef to Chef.
- A limited time frame to create a dish (or multiple courses). It goes fast, so be ready.
- Top-tier judges who scrutinize everything from knife skills to plate composition.
Understanding the format is key to developing a strategy.
Building a Winning Strategy
- Master the Fundamentals: Judges expect precision. Whether it’s your butchery skills, sauce work, or vegetable cuts, every movement should be intentional. And practice classic techniques—sous vide, emulsifications, reductions, fabricating proteins—as they often become the foundation of your final dish.
- Stay Versatile: Since mystery baskets are common, you must be adaptable. Work with a variety of ingredients in training and challenge yourself to create dishes on the fly. Learn how to transform ordinary ingredients into something extraordinary.
- Develop a Speed-Execution Mindset: The clock is your biggest adversary. It goes really, really fast. Set up practice runs with strict time limits. Make every move count.
- Refine Presentation Skills: Visual appeal matters. Refine those plating styles, color theory, and how to use height, texture, and contrast to enhance dish aesthetics.
- Train Your Palate: Judges look for balanced flavors. Develop a deep understanding of acidity, salt, fat, and umami interactions. They often judge the dish on one or two bites so make those bites count, but stay balanced. Experiment with unexpected flavor pairings and refine your seasoning instincts. Most of all, have fun and put your soul into the dish.
The Heat of Competition: Game Day
The day of the competition is where all the preparation comes to life. It’s an intense environment—bright lights, judges and peers watching your every move, and the pressure of knowing that one mistake could cost you the competition.
Mindset: Staying Focused Under Pressure
Walking into the kitchen arena, adrenaline is high. The key to success is staying calm and trusting your training.
- Breathe and Focus: The first few minutes are critical. Survey the ingredients, visualize the dish, and commit to a game plan. Don’t deviate from the game plan because if you do, you won’t be able to regain that lost time.
- Time Management is Key: Work with efficiency but don’t rush. Hasty movements lead to mistakes.
- Adaptability Wins: If an ingredient surprises you, pivot without panic. Judges reward creativity in the face of challenges. You do this every day in the kitchen, so just roll with the punches and stay the course.
The Judges: What They’re Looking For
A Chef of the Year judge evaluates based on:
- Technical Skill: Are your knife cuts precise? Is your protein cooked perfectly?
- Creativity and Innovation: Do you showcase originality? Are you using ingredients in an unexpected yet effective way?
- Flavor Balance: Does the dish have depth? Are the seasonings, acidity, and textural contrasts harmonious?
- Presentation and Plating: Does the dish have visual impact? Is it elegant without being overly complicated?
Trust your skills, work quickly, calmly and leave your mark on the plate.
The Aftermath: Winning, Losing, and Lessons Learned
After the competition, grab a beer because there’s a mix of emotions coming your way—relief, excitement, and sometimes disappointment. Whether you take home the trophy or not, the real win is in what you gain from the experience. Hang your hat on the fact that you were the one that changed the light bulb.
Winning: The Rewards of Being Chef of the Year
For those who earn the title, the benefits are varied:
- Industry Recognition: A win cements your status as one of the top chefs in the industry.
- Career Opportunities: Doors can open to new job offers or even collaborations.
- Personal Satisfaction: There’s nothing quite like knowing you competed at the highest level and emerged victorious.
Not Winning: The Growth Mindset (or for all you Swifties, “Shake It Off”)
Even if you don’t take first place, competing is still a success.
- Feedback is Invaluable: Judges’ critiques provide insight into areas for improvement.
- Experience is Everything: The confidence gained from performing under high-pressure conditions strengthens your culinary ability. Hold that head high!
- Next Year Is Another Opportunity: Many top chefs compete multiple times before winning. Persistence and continued growth lead to success. I attempted it twice before winning with my fellow 2022 Chef of the Year, Chef Robert Meitzer, CEC.
The Lasting Impact of Competing in Chef of the Year
The Chef of the Year competition isn’t just an event—it’s a defining moment in a chef’s career. It’s an opportunity to test skills against the best, learn from peers, and push the boundaries of what’s possible in the kitchen.
Whether you win or simply take part, the experience leaves a lasting impact. The relationships built, the lessons learned, and the self-discovery that comes with competing all contribute to a chef’s growth.
So, if you’re considering entering, GO FOR IT—click here to apply. The time, energy, and dedication required are immense, but the rewards—both professional and personal—are beyond measure. Go change that light bulb.
