THE IRISH PÂTISSERIE STUDENT OF THE YEAR 2026

ENTRY FORM
Submit original, creative recipes based on the theme "Land & Sea." Each entry should include:
- Café Gourmand
- Plated dessert
Theme - Create two original chocolate desserts inspired by the Irish landscape

Competition Dates

Deadline: 22nd September 2026
Results announced: 25th September noon
Competition Final: 23rd October 2026 at TU Dublin (Tallaght Campus)

Please remember to refer to the detailed entry document for comprehensive guidelines and requirements. Ensure that you adhere to all specifications for each category.

Competition Rules
Entrant Details
Please tell us a bit about yourself.

Note: This information will not affect your qualification for the final. However, if you are a finalist, it will be used to promote you and your desserts on our social media pages.
Mr/Ms/Mrs
Full Name

First NameLast Name
Age
Which TU Dublin campus do you attend?
I hereby confirm I am a Culinary Arts or Baking and Pastry Arts Management student of TU Dublin School of Culinary Arts and Food Technology
E-mail
Phone Number - Mobile

Area CodePhone Number
Your motto
Where do you draw inspiration from? (Not just for the championship but for your everyday work)
Why do you love pastry?
What do you want to achieve with this championship?
Social media handle (Instagram, LinkedIn, X) – so we can tag you
Please send us a high-resolution photo of yourself (1MB or higher). This will also be used in the social media post announcing the finalists.

Browse Files

Cancelof
Submit Your Creations
Café Gourmand Entry

Please ensure your entry meets all the requirements. Refer to the detailed entry document for further information.

Reminders to Ensure:
- Mandatory: the use of Valrhona Hukambi 53% and a tempered chocolate element
- Snacking size (2-3 bites), 10 portions
- Minimum of 2 contrasting textures (crunchy, soft, creamy, etc.)
- Must include one Irish-inspired element linked to the theme
- No use of freezers
Dessert Name
Briefly explain the inspiration behind your dessert (you will have to explain this verbally at the final as well)
PLEASE PROVIDE A COPY OF YOUR CAFE GOURMAND DESSERT RECIPE ENTRY (include recipe, preparation method, breakdown of ingredients & quantities)

Upload Recipe

Cancelof
Plated Dessert Entry

Reminders to Ensure
- Mandatory: the use of Valrhona Hukambi 53% and a tempered chocolate element
- 7 plated portions
- Minimum of 3 contrasting textures (crunchy, soft, creamy, etc.)
- Dessert must be restaurant-style plated
- Chocolate should be the dominant flavour
- Must include one Irish-inspired element linked to the theme
Dessert Name
Briefly explain the inspiration behind your dessert (you will have to explain this verbally at the final as well)
PLEASE PROVIDE A COPY OF YOUR PLATED DESSERT RECIPE ENTRY (include recipe, preparation method, breakdown of ingredients & quantities)

Upload Recipe

Cancelof
Photos and Drawings
Please provide photos of the two desserts

Upload Photograph

Cancelof
Thank you for your participation! We are excited to see your creative interpretations and unique designs. Good Luck!

For further details contact:

co-lab@odaios-foods.com
Should be Empty:

Entrant Details

Submit Your Creations

Café Gourmand Entry

Plated Dessert Entry

Photos and Drawings