This year's Salon Culinaire at Hotelympia in London saw chefs compete in around 80 different culinary competitions over four days.
Chefs of varying experience were tested on skills ranging from designing dishes around a particular product to cooking a three-course meal under intense pressure.
Other challenges included creating a piece of artwork from chocolate and non-food classes such as table-laying and cocktail mixology.
The live theatre consisted of a series of hot food contests with chefs battling for titles including: Tilda Chef of the Year, the Association of Pastry Chefs Dessert of the Year 2016, Elior Street Food Challenge, the Lexington and Galvin Apprentice Challenge Cup, the Sodexo Chef of the Year and the British Culinary Federation Young Chefs' Challenge.
There was also the salon display with sculptured artwork in chocolate, fat, pastillage and sugar. Classes were split across senior and junior teams and included preparing a restaurant platter for two people, a cold presentation platter and plated dishes.
While the real-life restaurant contest La Parade de Chefs pitched teams of six students against each other to deliver a top-notch three-course menu and slick service at two restaurants for up to 100 covers every lunchtime throughout the show. Entries for this year were sorted across four categories: foodservice, hotel and restaurant, associations and the military service and national and international teams.