Tilda launches 2014 Chef of the Year competition

Tilda is once again searching for creative chefs and has opened up its 2014 Chef of the Year competition.

Run in association with the Craft Guild of Chefs, the competition will form part of the Salon Culinaire, which takes place at Hotelympia 2014.

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 whist using Tilda Rice as a base ingredient in both the main and dessert dishes to illustrate our versatility.”

Qualifying chefs 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.

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, where Steve Munkley is Executive Head Chef. They will also have a chance to sample some of the world’s finest cuisine at the hotel’s Chinese restaurant, Min Jiang.

Steve Munkley is also vice president of the Craft Guild of Chefs and head judge at the event and he said: “We are looking for chefs who can display a fresh approach to world cuisine and demonstrate new ways of using rice.

“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.

Chefs wishing to enter the Tilda Chef of the Year 2014 should visit the Hotelympia website. The closing date for entries is 1 February.