Working to a budget of £35, each team had to purchase their ingredients before making their dishes. They had two hours to cook their two-course meal before serving it to a panel of judges.
The teams were judged not just on their cooking ability but also on their business skills, including efficiency of teamwork, professionalism in the kitchen, skills as a team leader and taking individual responsibility.
The judges were SPF managing director Pierre Blampied and associate Gary Wallbridge, Chris Torode, director of apprenticeships at the Guernsey Institute, Stephen Hare, Sovereign Trust Guernsey managing director, David Matheson, owner of the Red Group of restaurants, and Guernsey Press business editor Amanda Eulenkamp.
The results will be announced later this month.