New City College discovered the Art of Rice with a VIP trip to Tilda’s state-of-the art rice mill, which took them behind the scenes of the world famous supplier.
Accompanied by founders Cyrus and Pervin Todiwala, the Zest Quest ‘Best Use of Rice’ winners, Siven Pillay and Jane Bryan-Brown, enjoyed a Tilda Speciality Rice session exploring and tasting the different grains they can use for cooking, as well as an exclusive tour of the Tilda mill.
The educational day was part of the rice people’s pledge to support the next generation of chefs, with Tilda a gold sponsor of Zest Quest Asia.
Speaking of the Innovation Day, Cyrus Todiwala, OBE DL said;
“It is very important to teach young chefs about ingredients and help them understand what they are cooking with. Only then will they have the confidence to explore and create exciting dishes.
“Today we discovered the world of rice, tasted its many varieties and saw all the stages and quality checks these grains go through, for it to become the Tilda Rice we know and use as chefs. It was an amazing day for the students and tutors of New City College.”
As part of the prize the winners also enjoyed an all-expenses-paid overnight stay at the new Hilton Curio in Canary Wharf, receiving a private tour, as well as a VIP 5-course dinner at Mr Todiwala’s Kitchen, as a guest of Cyrus Todiwala and Tilda.
Annette Coggins, Head of Foodservice, Tilda UK commented:
“I’m delighted New City College got so much out of the innovation day. We hope through learning about the art of rice, these talented chefs can take their cooking to the next level.
“Zest Quest Asia plays a crucial role in promoting the exciting world of Asian cuisine and Tilda is excited to be a gold sponsor in 2020 – the seventh year of this prestigious culinary competition. We will be announcing more details of the Tilda ‘Best Use of Rice’ category soon, with an even bigger prize that will take our winners on an unforgettable culinary adventure – so watch this space!”
Along with being a proud sponsor of Zest Quest Asia and hosting the under 21’s 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.
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 at www.tildafoodservice.com.