Eight young chefs felt the heat in the kitchen as they competed in the Chef of the Year competition, sponsored by Tilda, in association with the Craft Guild of Chefs, at Hospitality 2007 in Birmingham.
The entrants were whittled down from a paper entry round to eight finalists who had just one hour to produce two portions of a main course and a sweet course, using Tilda rice in both dishes.
The versatility and ease of use of Tilda’s products was demonstrated throughout the competition with dishes ranging from Malai Chicken and traditional risottos to cottage cheese rice soufflés and sweet rice pudding to rice mousse.
The winner was announced as Simon Woods of the University of York, whose creation of Seared Tikka Duck with Spiced Sweet Potatoes and Citrus Scented Rice followed by Coconut and Vanilla Sticky Rice with Caramelised Pineapple and Pineapple Granite, most impressed the judges. They commented that Simon offered well presented dishes which made good use of ingredients and resulted in flavoursome dishes.
Local boy Chris Blount, of The Manor Hotel in Meriden, also impressed the judges with his Roasted Red Snapper with Cajun Seafood Jambalaya, followed by Green Tea and Ginger Rice Pudding with Poached Exotic Fruits, Lychee Ice Cream and Lime Syrup, which gained him a silver medal.
Three further competitors were also recognised for their excellent rice offerings. Ashish Anand of the Sheraton Skyline Hotel in Hayes, Gael Barre from the Hilton London Heathrow and Imthiaz Kader of Adi Trading in Matlock all received bronze medals for their efforts.
Simon Woods was presented with his medal by Stephanie Hickford, brand manager of Tilda and David Walklate, chairman of judges for the Salon Culinaire. He also receives a two night break for two people, including dinner, bed and breakfast, at any Marriott hotel plus £50 spending money, all courtesy of Tilda.
For more information on Tilda Foodservice please call 01708 717 777 or visit www.tildafoodservice.com
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