The first regional qualification stage will take place on 3 April at the Escola de Hotelaria Turismo de Douro - Lamego, where the prestigious chef, Flávio Silva, will present his competition dishes.

All candidates submit a complete menu (starter, fish dish, meat dish and dessert) using the following ingredients: 

- Salted dried cod from Norway,
- Pork or Veal- Ti Antonio meats
- Strawberries from Brejão, Sudoberry
- Brejão Cabbage, Frupor

For the election of Chef of the Year 2014, Edições do Gosto invited Nuno Mendes, chef at the Chiltern Firehouse Hotel in London, to chair the Jury, accompanied by António Boia, captain of the Junior Olympic Culinary Team, who takes on the technical judging, and Helmut Ziebell as honorary juror.
Chef of the Year 2014 will be announced on 5/6 November at the National Final, where the 8 highest ranked competitors will be present.