The Young Talents Competition returns for its 15th edition with a stop in Nice on October 13. This event highlights young chefs under 26 with “100% Homemade” cuisine.
Founded by Peggy Perrey, the Young Talents Competition returns for its 15th edition. Aimed at apprentices and young chefs under 26, this event highlights the transmission of French culinary expertise. The qualification for the Nice region will take place on Monday, October 13, 2025, at the Paul Augier Hospitality School.
Participants must work in an establishment offering artisanal and “100% Homemade” cuisine. Registration is free, but candidates must adhere to strict criteria. This year, the theme requires a “zero waste” objective. Each provided ingredient must be used in its entirety under penalty of sanction.
For the Nice qualifications, the required dish will be “Mediterranean Red Mullet, Artichoke Barigoule, and Country Bacon”. Candidates will have 2.5 hours to prepare four plates. No outside ingredients will be accepted. They must also incorporate mini stainless steel pots from the Cristel brand in their presentation.
The jury will be composed of Michelin-starred chefs and Meilleurs Ouvriers de France. It is divided into two groups: a technical jury, which will observe the work in the kitchen, and a tasting jury, which will evaluate the final result.
A Gateway to the National Final
The best candidates from each qualification will progress to the national final, scheduled for Monday, November 24, 2025, in Caen. There, they will have to prepare a dish and a dessert in 4.5 hours.
The winners will receive diplomas and prizes offered by the competition partners. The first prize will allow the winner to obtain a “finalist passport” for the final challenge. All finalists will gain exposure for their talent within the gastronomic community.
After the awards ceremony, a cocktail will bring together the candidates, their trainers, and the event partners. It’s an important moment of interaction for these budding young talents.
