Sheffield College enjoyed an exclusive Rice Innovation Day with Tilda Foodservice, as part of the company’s commitment to young chefs.
Hosted by Luke Dalley from Tilda; the Zest Quest 2018 ‘Best Use of Rice’ winners explored the exciting world of global cuisines and the diverse food cultures that are shaping today’s menus and eating trends.
As part of the Innovation Day, the thirty students enjoyed a Tilda Speciality Rice session to discover how the range can give gourmet dishes the edge. Looked at the hottest menu trends including Spanish, Italian and Persian and took part in Sheffield’s very own mini MasterChef.
Speaking about the day Chef Lecturer, Joe Hunt at Sheffield College said;
“It was a fantastic day, we had several classes attend including apprentices, full time Level 2 Chefs Diploma and supported Level 2 students. Luke was very engaging and informative, the students really got to grips with the recipes and the different cuisines they can look to for inspiration. The feedback we had was really positive, I hope that we can continue this relationship with Tilda in the future as it was such an interesting and productive day.”
the students really got to grips with the recipes and the different cuisines they can look to for inspiration. The feedback we had was really positive, a big thank you to Luke for his time.”
Tilda’s Innovation Day is part of the rice people’s pledge to support the next generation of chefs. Along with being a proud sponsor of Zest Quest Asia and hosting the under 21s culinary competition, Tilda Young Chef of the Year, Tilda partners with culinary colleges up and down the country to help students discover the art of rice.
Luke Dalley, Regional Account Manager, Tilda Foodservice adds:
“The enthusiasm from the students was incredible and you can’t ask for more than that. Tilda’s Innovation Days are about bringing chefs together, sharing our passion and inspiring people. By working with colleges, we hope to teach young chefs about the world of rice, giving them the tools and confidence to try new ingredients and dishes. There’s an exciting flavourful world out there and we want students to embrace it.” Tilda’s Speciality Rice range includes the nutty and aromatic Basmati & Wild, deliciously creamy Arborio Risotto Rice from Po Valley and the naturally fragrant Jasmine Rice. Loved by diners, when these authentic, fluffy grains are listed on menus consumers will pay as much as £2 more for the dish*. Chefs can discover the art of rice and how to profit with Tilda.
*Toluna Research, August 2017