{"id":4774,"date":"2024-02-28T16:08:14","date_gmt":"2024-02-28T16:08:14","guid":{"rendered":"https:\/\/www.tilda.com\/foodservice\/?p=4774"},"modified":"2024-02-29T12:46:59","modified_gmt":"2024-02-29T12:46:59","slug":"tilda-chef-team-of-the-year-2024","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/foodservice\/blog\/campaigns\/tilda-chef-team-of-the-year-2024\/","title":{"rendered":"Tilda Chef Team of the Year 2024"},"content":{"rendered":"
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This year\u2019s challenge is all about food wastage and turning by-products into mouth-watering dishes.<\/p>\n

According to the Food and Agricultural Organisation (FAO), a third of all food produced worldwide ends up in the bin.<\/p>\n

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\nTHE COMPETITION \u2013 UPCYCLING FOOD WASTAGE<\/strong><\/h3>\n

This year\u2019s challenge sees chef teams compete to create a two-course meal using any of Tilda\u2019s Dry Basmati range alongside a by-product or food waste item.<\/p>\n

A minimum of 50% of the dish should be Tilda rice and a minimum of 25% a by-product. Chef teams will be given 45 minutes to prepare, cook and present their chosen courses.<\/p>\n

The judges for this year\u2019s event will be on the hunt for innovation and creativity shown in the chosen dishes, demonstrating how rice can be a hero on the plate.<\/p>\n

As well as this, they will be identifying sustainable products used in the dish, ensuring that the criteria have been met.<\/p>\n

Taste, flavour and presentation are all taken into consideration in the judging process.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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THE PRIZE<\/strong><\/h3>\n

Each member of the winning team will WIN an overnight stay and dinner of their choice from the following:<\/h4>\n
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    La Manor Aux Quat Saison<\/h4>\n<\/li>\n
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    Penny Hill Park Hotel and Spa<\/h4>\n<\/li>\n
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    Tom Kerridge Pub and Rooms<\/h4>\n<\/li>\n
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    Balmoral Hotel Edinburgh<\/h4>\n<\/li>\n<\/ul>\n

    There will be teams chosen as runners up, who will each WIN Tilda rice hampers for their kitchen!<\/h4>\n\n \n <\/div>\n <\/div>\n\n \n
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