The Irish Pâtisserie Student of the Year
2026 Edition
Sponsored by Odaios Foods, Valrhona and TU Dublin
Odaios Foods, Valrhona and TU Dublin are delighted to announce the launch of the first Irish Pâtisserie Student of the Year 2026. The objective of this competition is to support and showcase emerging pastry talent across TU Dublin School of Culinary Arts and Food Technology. It provides students with the opportunity to develop technical skill, creative confidence, and chocolate craftsmanship through a structured professional challenge for their future career.
Theme:
Land & Sea - Chocolate in the Irish Landscape
When:
Closing date for entry 22nd September 2026
Final on 23rd October 2026 at TU Dublin Tallaght Campus
What:
Create 2 chocolate desserts:
Café Gourmand
Plated Dessert
Using Valrhona Hukambi 53%
Who:
Culinary Arts and Baking and Pastry Arts Management students of TU Dublin School of Culinary Arts and Food Technology only
1st Prize:
2 courses of choice at Co-Lab school of pastry
Full profile and highlight on Odaios Foods pages
For full competition rules click the button below. For any questions, email [email protected]
Valrhona Hukambi 53% Chocolate Couverture
Cocoa-rich, minor notes of cereals, with a unique note of bitterness. Hukambi’s surprising blend of cocoa, bitter and slightly biscuit-inflected notes ushers us in to discover the mysteries of the fauna & flora living in the shadows of Brazil’s forests.
Ideal for making chocolate bars, cremeux & ganaches, but also coating, moulding, mousses and ice creams.
Pairs perfectly with prunes, quinces, Pinot wines, green peppers, smoked salt and toasted cereals.