Run in association with the Craft Guild of Chefs, it will form part of Salon Culinaire, which takes place at Hotelympia 2014. Tilda is encouraging chefs to sign up to participate in this industry event.
Chefs that qualify for the live salon will have one hour to prepare, cook and present two portions of a main course and dessert using rice from the Tilda range of: easy cook basmati, brown basmati, fragrant jasmine, Arborio risotto, original pure basmati and basmati & wild.
Mark Lyddy, Tilda’s head of foodservice, said: “We have introduced a new element to the competition with a focus on world cuisine in line with its growth in recent years. We are looking to discover culinary talent that harnesses latest trends whilst also being highly adventurous in terms of the way they use rice in the kitchen.
“We want competitors to focus on world food in terms of their main course whilst using Tilda Rice as a base ingredient in both the main and dessert dishes to illustrate its versatility.”
Steve Munkley, vice president of the Craft Guild of Chefs and head judge at the event, added: “We are looking for chefs who can display a fresh approach to world cuisine and demonstrate new ways of using rice.
“Rice can be used to complement a huge range of dishes and we want to see that versatility put into practice. We hope that as many chefs as possible sign up for this challenge to get the chance to show their kitchen creativity in front of a live audience.”
In line with the new world cuisine theme, experienced judge, chef and restaurateur Cyrus Todiwala will be joining Munkley’s panel of judges for Tilda Chef of the Year.
The winner will receive the Tilda Chef of the Year trophy, a medal, framed certificate and commemorative award plate as well as one night’s accommodation for two at the Royal Garden Hotel, Kensington. They will also have a chance to sample some of the finest world cuisine at the hotel’s Chinese restaurant, Min Jiang, which is also included in the prize.
Tilda Chef of the Year 2014 is being staged as part of the Senior Live Theatre Classes within Salon Culinaire at Hotelympia, taking place at ExCeL, London, from April 28th-May 1st 2014.
Chefs wishing to enter the Tilda Chef of the Year 2014 should visit the Salon Culinaire page on http://www.hotelympia.com/Salon for more details. The closing date for entries is 1st February 2014.