Grythyttan, Sweden I 16-18 April 2026
The competitors
Each national team consists of:
Two apprentice chefs
Two apprentice waiters
Two team leaders (who also serve as judges)
All competitors are under the age of 24 and represent the very top of vocational education in their respective countries. English is the official competition language.
Grythyttan, Sweden I 16-18 April 2026
Competition format
The Nordic Championship runs over two intensive competition days.
Day 1 – Theory and individual skills
Opening ceremony and introduction
Theory test for chefs and waiters
Practical tasks focusing on cooking techniques and product understanding (chefs) and beverage pairing, table setting, wine tasting and bartending (waiters)
Day 2 – Teamwork and guest service
Chefs and waiters work together to plan and execute:
A four‑course dinner menu
A classical cheese course
Guests are served during live restaurant service.
The competition concludes with:
Evaluation and feedback
Award ceremony and gala dinner
Grythyttan, Sweden I 16-18 April 2026
The 2026 Nordic Championship for Cook and Waiter Apprentices
The 2026 Nordic Championship for Cook and Waiter Apprentices will be held in Grythyttan, Sweden. Grythyttan is a place internationally known for gastronomy, hospitality and culinary education. Surrounded by the forests of Bergslagen, Grythyttan offers a unique setting where tradition meets innovation. The competition takes place at Måltidens Hus, a renowned culinary centre and university that has helped shape Nordic food culture for decades. With its strong heritage, calm environment and deep connection to food and hospitality, Grythyttan provides an inspiring stage for showcasing the future of Nordic hospitality.
ABOUT
The Nordic Championship for Cook and Waiter Apprentices is a long‑standing professional competition that brings together young talents from across the Nordic countries.
The competition is open to apprentice chefs and waiters under the age of 25, who compete in national teams over two intensive days. Through practical tasks, theory tests and live service, the championship challenges participants’ technical skills, creativity, sustainability awareness and ability to work as a team. All tasks are carried out in English and evaluated by experienced professionals from the industry.
With an annual theme shaping the competition, the championship aims to develop future professionals and strengthen Nordic cooperation within hospitality and gastronomy.
The Nordic Championship for Cook and Waiter Apprentices was first held in 1981. The championship is organised by Nordic hospitality and labour market associations and hosted in rotation by the participating countries, in close cooperation with vocational schools.