The 49th International Final of the Jeunes Chefs Rôtisseurs Competition was held at Le Cordon Bleu Istanbul on Saturday, April 18, 2026, as part of a programme of events from arrival on Thursday 16th to departure on Sunday 20th.

At the Awards Ceremony on Sunday, April 19th, at the Swissôtel The Bosphorous, David Tetrault, Chair of the International Jeunes Chefs Rôtisseurs Competition Committee (who is a Member of the Conseils d’Honneur and Magistral), announced the winners in reverse order:

Wüsthof Kitchen Quality Award: Erik Hansen (Canada)
This distinction is earned by the competitor who achieves the highest score in foundational kitchen skills. The award ensures that the craftsmanship occurring at the station is recognised as being just as vital as the presentation on the plate.

Competition Third Place: Marcell Kocsis (Hungary)
He received the Jean Valby Trophy, a Wüsthof knife set, a five-year membership in the Chaîne and 500 euro.

Competition Runner-up: Joel Manninen (Finland)
He received the Eugénie Brazier Award, a Wüsthof knife set, a five-year membership in the Chaîne and 1500 euro.

Competition Winner: Erik Hansen (Canada)
He received the Challenge Arthur Bolli Trophy, a scholarship to study in Paris sponsored by Le Cordon Bleu with transportation and accommodation provided by the Chaîne, a Wüsthof “Culinary” knife set, a five-year membership in the Chaîne and 2500 euro.

In the lead up to making the announcement, David made a presentation as follows:

“It is my honour to preside over the 49th Annual Competition. May I introduce you to the reason we are here. Please welcome our 22 young chef competitors. [Ed. rapturous applause ensued from the audience!]

Our goal is to provide a stage for young cooks under the age of 27 to perform and gain experience in the world of culinary competition using the “black box” method. This is done on the level playing field with competitors from around the world. They gain insight from our panel of exceptional chef judges, and gain lifelong friends in the process. It is an experience like no other, and we are humbled by their energy and dedication to be their best and we are proud of their accomplishments.

My thanks to my Competition Committee. They have worked hard to organize, give counsel and do the many tasks which this competition demands. The list is formidable and I appreciate and I’m grateful for their skills dedication and energy.

And of course, a special thank you to the Bailliage of Türkiye which has hosted the competition this year for the fourth time. I would like to express our gratitude for the dedication, success, exceptional professionalism of our jury. We thank them for their commitment to our competition in our competitors.

Ladies and gentlemen, you are looking at the vanguard of the culinary world. Every one of our young chef competitors is under 27 and currently sharpening their talents under the elite mentorship of at least one professional chef member of the Chaîne.

This competition is a result of relentless work. The chefs haven’t just practiced; they have sacrificed their limited free time often refining their techniques late into the night after gruelling double shifts. Whether self-driven or guided by the mentors, they are here because they possess the three essentials of their craft: technical precision, genuine, craftsmanship, and an undeniable passion.

And competitors, passion is the quiet engine behind every great kitchen. Beyond the mechanics of cooking, your role is to create experiences that resonate. Every time you step to your station, you have the chance to elevate a simple ingredient and into something remarkable.

Every chef has faced a burnt dish or a failed concept. These aren’t setbacks. They are the most honest teachers you will ever have. Embrace them adjust and keep moving.

The culinary world demands discipline, an obsession with excellence and the drive to try what’s never been done. It is evolving all the time with new techniques ingredients and emerging trends. It requires dedication, discipline and an unwavering commitment to excellence. Don’t be afraid to experiment to push boundaries and think outside the box.

However, true greatness isn’t just about the plate, it’s about the people. The impact you have on your peers and the mentorship you offer. The next wave of talent is what truly defines a chef’s legacy.

At the heart of this competition is the black box of ingredients which includes items of which 25% of each must be used in the preparation of the dishes. There are other non-mandatory ingredients in the black box and cooks also have access to other ingredients from a common table. One protein was announced a month ago, but all the other ingredients were unknown to the competitors until they arrived at the kitchens of Le Cordon Bleu Istanbul.

Competitors have 30 minutes to examine the black box and design a three-course menu to be prepared for four people consisting of appetizer, main course and dessert. The dishes had to be prepared and the first one sent to the jury in 3½ hours. The other two courses went out in 15 minute intervals.

Whilst taste and presentation are certainly critical to success in a commercial setting timing and hygiene are equally important and this is reflected in the marks. Every minute they are late one point is removed from their score. In a competition such as this being late could mean not winning.

The entries were judged by a team of professional judges, both in the kitchen and tasting room. Today we had over 50 people, including 22 competitor cooks, three kitchen judges, nine tasting judges, a kitchen manager and a kitchen assistant manager plus helpers to expedite the plates.”

David concluded his presentation by thanking, last but not least, the sponsors of the Competition:
• André Cointreau, Member of the Conseil d’Honneur, President of Le Cordon Bleu (who was represented by Defne Tuysuzogo, Operations Director of Le Cordon Bleu Istanbul).
• Harold Wüsthof former Managing Director of Wüsthof Manufacturing, Germany.
• Helene Raudaschi, Founder & Chair of Indoguna Corporation, Dubai, Singapore and Hong Kong.
• Soren Budtz, Culinary Advisor of OSCAR Corporation, Denmark.
• Kerisha Raghunandan, Market Development Manager of SAMAC, South Africa.

Prepared by Andrew Jarrowson, Chaîne News Online Coordinator. E&OE

Photo above (c) Andrew Jarrowson