 Tilda is once again encouraging culinary creativity with continued support of a major Award for chefs being staged at next year's Hotelympia exhibition
Tilda, in association with the Craft Guild of Chefs, is staging the prestigious Tilda Chef of the Year which will be part of Salon Culinaire at the most comprehensive event for the hospitality industry taking place from February 26th - March 1st.
It will be the fourth instance of the culinary competition which was created by Tilda and the Craft Guild to encourage chefs to be more adventurous in terms of the way they use rice in the kitchen. The Tilda Chef of the Year is being staged as part of the Live Theatre - a series of cooking competitions taking place in the cooking theatre at the London show
Chefs will have one hour to prepare, cook and present three portions of a main course dish and dessert using rice in both recipes from the following range of Tilda’s rice: Original Basmati, Easy Cook Basmati, Brown Basmati, Thai Jasmine, Arborio Risotto and Basmati & Wild. The winner will receive the Tilda Chef of the Year Trophy and a prize of two nights' accommodation for two at a Marriott Hotel of their choice.
Tilda Chef of the Year 2010, Dean Heselden, has never looked back since triumphing at Hotelympia 2010 and now runs his own restaurant in Brighton: "Winning the Tilda Chef of the Year inspired me and gave me the self-belief to open my own restaurant."
Steve Munkley, Vice President of the Craft Guild of Chefs and head judge at the event, said: "We are looking for chefs who can show creativity in terms of the way they use rice and who embrace its versatility and practicality.
"Rice can be used to complement a huge range of dishes and we want to see that versatility put into practice. Creative chefs who harness the product characteristics of different varieties of rice can provide inspiration for caterers to be more innovative in the way they use it."
Chefs wishing to enter the Tilda Chef of the Year should visit the 'Salon Culinaire' page on www.hotelympia.com for more details. Closing date for entries is 1st December. |
