Founded by chefs Cyrus and Pervin Todiwala and the Master Chefs of Great Britain, the annual competition is now in its sixth year and aims to “inspire students to consider Asian cookery as a future career, stem the skills shortage across the sector, and encourage educationists to include classical Asian cookery in the curriculum.”
Teams of three full-time students (plus their tutor) must submit entries by 26 October via: http://www.zestquestasia.com/.
The shortlist will then be announced ‘early’ December with the final cook-off taking place at Mr Todiwala’s Kitchen (Heathrow Airport Terminal 5) on 8 February. This will be followed by a Gala Dinner and Awards the same evening where the winner will be crowned and awarded their prize of a 7-10 day ‘culinary-infused educational trip’ to an Asian capital.
Past winners include: Westminster Kingsway College, Farnborough College, Milton Keynes College, University College Birmingham, and current champions, University of West London who between them have enjoyed trips to Mumbai, Colombo, Bangkok, Tokyo and Hanoi.
Cyrus Todiwala said: “Zest Quest Asia is an exciting and challenging competition for student chefs who dare to be the best in Asian cuisine.
“We know that in the six years since we launched, we’ve already made a difference simply by making students and teachers aware of the depth of skills and knowledge that goes into preparing good Asian food.
“Students who become adept at Asian cuisine in Britain are the pioneers and ‘disruptors,’ choosing something outside the normal comfort zone of classical Western cookery.
“And they’re helping their careers too, because more than ever palates are yearning for Asian flavours. I strongly urge colleges, big and small, to enter Zest Quest Asia.
“On top of everything, you will be making a big difference to the student experience.”
Nathan Vasanthan, lecturer at the University of West London, added: “To my mind, participating and winning Zest Quest Asia is not the end. It is actually the beginning.
“This competition has created hunger among so many young people at our university to explore Asian cuisine. I already have some students put their names forward for next year. Fingers crossed!”