Why hold a culinary competition?

The competition provides student chefs with a life-changing experience while raising awareness of responsible seafood by partnering with the culinary institutions that are shaping the future of cooking and foodservice. Student chefs’ knowledge of and experience with seafood can be limited. All recipes submitted for the competition are required to feature seafood.

Who coordinates the competition?

The competition is coordinated by Mike Berthet of GSA’s Best Aquaculture Practices and George Smith, a World Master Chef and instructor at the Dublin Institute of Technology’s School of Culinary Arts and Food Technology.

When is the competition held?

The competition is held in conjunction with GSA’s annual GOAL conference. In the weeks leading up to the conference, three finalists are selected from a pool of applicants and invited to GOAL to prepare their entrée before a panel of judges. After the competition is held, the finalists and winner are honored during the conference.

Is there is competition in 2020?

No. This year’s competition has been postponed to next year in conjunction with GSA’s GOAL 2022 conference at The Okura in Tokyo, Japan, from Oct. 24 to 27.

Is the competition sponsored?

Yes. The 2019 competition was sponsored by Charoen Pokphand Foods.

Who are the previous winners?

Here are the previous winners:


Manisha Yogesh, India

Held in conjunction with GSA’s GOAL 2019 conference at the Leela Palace in Chennai, India, the three finalists were Kewal G. Chauhan, Siddhant Jaiswal and Manisha Yogesh, selected from a record 500 applicants from seven cities across India. Manisha Yogesh came away as the winner for her entrée, Tilapia Poêlé with Crevette Arancini, Tossed Summer Vegetables, Cauliflower Saffron Puree and Wasabi De Spuma. Each finalist received a signed copy of “Le Manoir aux Quat’Saisons, A Story of Modern Cuisine” from world renowned chef Raymond Blanc.


Fernando Correa, Ecuador

The 2018 competition was held at the Escuela Culinary de las Americas in conjunction with GSA’s GOAL 2018 conference in Guayaquil, Ecuador. Three finalists were selected among 60 applicants from across Ecuador. The finalists were Fernando Correa of the Gastronomic Training Group, Andrea Lieno Tayken of Academia Bulienauea LCA and Joseph Delgado of Escuela Culinary de las Americas. Fernando Correa emerged as the winner for his entrée, which featured paiche, or Amazonian cod. He received a five-day training session at the Royal Garden Hotel in Kensington, London, with an opportunity to meet Raymond Blanc.


Sarah McCabe, Ireland

The inaugural 2017 competition was held at the Dublin Institute of Technology’s School of Culinary Arts and Food Technology in conjunction with GSA’s GOAL 2017 conference in Dublin, Ireland. Three finalists were selected among 60 applicants from across Ireland. The finalists were Sarah McCabe of Cavan, Emma Peate of Dunshaughlin, and Kevin Murphy of Kilkee. Sarah McCabe took home the top prize for her entrée, Pan-Seared Turbot with Black Olive Tapenade, Sun-Dried Tomato Sauce and Potato Gallote. She received a trip to Guayaquil, Ecuador, and was dubbed the first-ever student chef ambassador of the Best Aquaculture Practices certification program.