Tilda has launched its search for the next Tilda Young Chef of the Year – in partnership with the Craft Guild of Chefs – the rice experts are now on the hunt for the UK junior champion.
Open to chefs aged 21 years and under, the competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends – thanks to the grain’s versatility and wide appeal.
With the chance to compete at the prestigious Salon Culinaire and be awarded the sought after blue trophy, Tilda is calling on operators and colleges to encourage their young and future chefs to enter the competition.
Speaking about the 2019 Tilda Young Chef of the Year, Annette Coggins, Head of Foodservice, Tilda UK says:
“Tilda Young Chef of the Year is about supporting and celebrating our next generation of talent, and helping them to understand the role rice can play on menus. From vegan and gluten-free to global cuisine, its flexibility and ability to carry any flavour makes it a star ingredient in the kitchen, which is why we are looking to commend those who really understand the art of rice.”
Current Tilda Young Chef of the Year Champion, Sean Cleveland impressed the judges with his Coconut Milk & Smoked Haddock Kedgeree. Since winning the competition, he has continued to develop his career as a Demi Chef De Partie at the prestigious Grove Hotel, with his dishes making the main menu.
“It’s a great experience, the pressure of a live competition gives you a confidence you take back into the kitchen. I would recommend chefs enter, Tilda Young Chef of The Year is a fantastic learning curve and a valuable experience – not only having the opportunity to compete in the Salon Culinaire, but to see what other chefs are doing and creating, it is very inspirational.”
Chefs will need to prepare, cook and present two portions of a course using rice as the main ingredient in a 30 minutes class. Competitors will be able to choose any of the following from the Tilda range: Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild.
In addition to medals, framed certificates and a commemorative award plate, the winner will receive automatic entry into Tilda Chef of the Year at Hotelympia 2018, the famous blue trophy and a £150 Red Letter Days voucher.
The deadline to enter is December 14th 2018 www.foodserviceshow.co.uk/salon-culinaire , with the live final taking place at Salon Culinare on 23rd January 2019, as part of the Foodservice Show at Birmingham’s NEC.