NSSCC 2025 Competitor Guidelines

The National Secondary Schools Culinary Challenge (NSSCC) is an annual event run by The Culinary Arts Development Trust. The competition is designed to promote the next generation of culinary talent, provide career pathways for students, and foster relationships between secondary schools and the hospitality industry. By entering this regional event, teams are competing for a place in the National Grand Final. There will be eight winning teams from around the country that will travel to Auckland to participate in the live cook off on Thursday 28th August and experience the New Zealand Culinary Journey the following day.

The National Secondary Schools Culinary Challenge 2025

Regional online: This remains as an Entrée Dish. For 2025 this is being sponsored by Silver Fern Farms, so the hero ingredient is their Lamb Loin cut.

With several other new sponsors, being Anchor™ Food Professionals, The 5+ A Day Charitable Trust and Rescued Kitchen, you will see the details set out below of the criteria needed to meet the sponsors' use of products in your Entrée Dish.

Live National Final: 28th August 2025. With 8 regional winners taking part, the second dish to be cooked will be a DESSERT dish (no Main Dish for 2025)

More details to come on the requirements for the Live Final early in the new year.

Click to download Regional ENTRÉE GUIDELINES pdf

CHALLENGE REGIONS:

- Auckland - North / Northland (Schools North of Habour Bridge

- Auckland - South, East and West Schools

- Waikato / Bay of Plenty Schools

- Poverty Bay / Hawkes Bay (includes Gisborne Schools)

- Taranaki / Whanganui / Manawatu Schools

- Wellington / Wairarapa (and Kapiti Coast) Schools

- Tasman / Nelson / Marlborough / Canterbury Schools

- Otago / Southland / West Coast Schools

Entering the Online Regional Events

8 winning teams will be chosen from around the country. These teams will represent their school and at the NSSCC LIVE National Grand Final to be held on the 28th August 2025.

For this reason, on entering the online regional event, the team and school must commit to attending the final in Auckland.

Regional Online Event Criteria

A team of TWO students will prepare, cook and present two (2) identical, individually plated portions of an Entrée dish that can be completed within a 45-minute time frame.
Each of the two Entrée dishes MUST include between 50 - 75gr (+/- 10gr) cooked weight per portion of Silver Fern Farms Lamb Loin as the principal component of the dish. Allowing that there may be up to 25% of raw weight lost on cooking.
The total weight of the completed Entrée dish is to be around 125gr.
It must also include New Zealand-grown Kumara and at least ONE Fresh, NZ-grown seasonal GREEN vegetable. Other fresh NZ-grown fruit or vegetables, can also be included.
Included in the Entrée dish must also be at least ONE Kapiti / Anchor™ branded product. i.e. butter or cheese. No competing dairy brand products are to be included.
At Least ONE of the following Rescued Kitchen products must be used. Rescued bread crumbs, tomato crisps and botanicals. You can go to their website to see the range available. https://www.rescued.co.nz/ Alternatively contact the company directly to order the products you require.
Royce Bold royce@rescued.co.nz
OR
Diane Stanbra diane@rescued.co.nz

Ensure you review your entry before clicking submit.

Judging of regional online entries

Judging will take place over a two week period after the closing date.
Regional entries will be judged according to the Judges’ schedule which will be available on the website asap. www.nsscc.nz
Make sure to read the judges criteria carefully so that you are aware of how the entries will be judged. This may influence the development of your Entrée Dish.

The Winners from around the country will be announced on:

23rd June 2025

Regional winners’ prize package:

$500 credited to each schools Bidfood Account.
A Southern Hospitality Goodie bag to be presented at the National Final.
A Chef Knife for each Regional winner complements of Southern Hospitality.
A Chef jacket and apron to be worn at the National Final.
Some prizes are still in negotiation with sponsors. Watch this space.
The selected regional winners will receive the following to assist with the preparation for the National Grand Final in Auckland.
We thank our sponsors for making these possible.
Lamb will be provided by Silver Fern Farms for regional winners to practise for the final.
Dairy products will be provided by Anchor™ Food Professionals for regional winners to practise for the final.
A subsidy towards travel to Auckland will be provided.
Accommodation for the Team and their Teacher/Trainer for up to two nights.
Three tickets to the NSSCC Awards Dinner following the Grand Final on the 28th August.
Restaurant Association vouchers to be presented at the Awards Dinner.