Competition organiser, college catering manager Gary McNeill said this week's event was about showing the skills of the chefs, who held important roles keeping the students who stayed at Dunedin colleges happy.
"These residential chefs produce around 10,000 meals per day and the chef competition is all about showing what they are capable of doing and putting them out of their comfort zones," Mr McNeill said.
Each team was provided with a mystery box of food, which contained quail eggs - which had to get used - venison strip loin, squid tubes and duck breasts and had to produce two courses in 70 minutes.
Cumberland College executive chef Kevin Strange and senior chef Dylan Henry won the top prize and the right to hold the all important winner's trophy until next year's competition. They also picked up an antique style jug and toaster and a cake mixing set.
Rosie Finigan and Linda Street, of Carrington College, were second and earned an antique-style jug and toaster, with Wade Kennard and Owen Newbould, of Abbey College, third, winning an antique-style toaster.
