The kitchen will be busy next week, as 55 Fiji National University (FNU) students put their culinary skills, creativity, and confidence to the test at this year’s Fiji Chef  competition.

Organised by the College of Business, School of Hospitality and Tourism Studies (CBHTS), the competition will be held from 18–21 October at FNU’s Bonunaqwele Campus in Nadi.

The students, from the School of Hospitality and Tourism Studies’ Food and Beverage Department, will have the opportunity to put their classroom learning into practice in a competitive environment.

The Head of School for School of Hospitality and Tourism, Mr Amar Narayan, said the competition gave students an opportunity to challenge themselves while gaining experience that reflects the hospitality, and culinary industries.

“It gives our students a chance to put their practical, technical and creative skills to the test while working in a competitive, industry-focused environment,” said Mr Narayan.

The participants include first and second year students enrolled in Cookery, Baking and Patisserie, and Culinary Arts programmes.

This year’s competition has also attracted more participants than the previous one.

Mr Narayan added that the participation had grown from 36 students last year to 55 this year, an increase of 19 students, or 52.8 per cent.

“There were 12 participants from Nasese, 20 from Namaka and four from Labasa last year, giving us a total of 36. This year, we have 16 participants from Nasese, 35 from Nadi and four from Labasa, bringing the total to 55. The increase shows that more students are interested in practical competitions and are willing to challenge themselves and showcase what they can do,” Mr Narayan expressed.

Students will be assessed on practical skills, creativity, precision, time management, teamwork and professional standards. They will also need to work under pressure and complete their tasks within set timeframes, much like they would in the workplace.

Mr Narayan further stated that competitions such as this, were an important part of students’ learning.

“Participation provides students with valuable opportunities to put classroom theory into practice. It complements their formal studies by allowing them to demonstrate competencies in areas such as:

The competition also highlights the role of Technical and Vocational Education and Training (TVET) in preparing students for the workforce.

He also said that TVET was about giving students the practical skills they need to succeed in the workplace.

“The competition strongly demonstrates the important role of Technical and Vocational Education and Training (TVET) in preparing students for the workforce. TVET education focuses not only on theoretical knowledge but also on the practical application of skills. Through competitions such as this, students are able to demonstrate their competency in realistic and challenging situations, similar to those they may encounter in the workplace,” Mr Narayan highlighted.

Industry support is also an important part of this year’s competition.

Mr Narayan reiterated that Bakels Fiji was supporting the 2026 Fiji Pastry Chef of the Year competition, while  Goodman fielder is the major sponsor for this  saloon culinary competition  while the Fiji Chefs Association continued to support culinary development and competitions in Fiji.

The pastry-focused competition will feature Centrepiece, Individual Dessert and Gateau categories, with Traditional Chiefly Bure, as the theme for the featured pastry competition.

The involvement of industry partners gives students an opportunity to gain a better understanding of current industry practices, and expectations.

Through competitions such as this, FNU continues to give students opportunities to build their skills, confidence, and professional discipline as they prepare for careers in Fiji’s hospitality and tourism industry.