In association with the Craft Guild of Chefs as part of the HRC’s Salon Culinaire, the winning chef team will enjoy an all-expenses paid, two-day trip to Vercelli - one of Italy’s oldest cities. Alongside seeing the spectacular rice paddies and mills responsible for creating Tilda’s world-famous rice, the pair will also discover some of the best local produce and food festivals the Piedmont region has to offer.
The rewards don’t stop there, along with the chance to get their hands on the famous Blue trophy, three runner-up teams will be awarded with a VIP Tilda Innovation Day, going behind the scenes at Tilda’s mill in Rainham, Essex to discover the art of rice.
Speaking about the competition, Annette Coggins, Head of Foodservice, Tilda UK says:
“With a trip to Italy on the cards, there is everything to cook for. We can’t wait to see our chef teams battle it out at the Salon Live Theatre in March, showing their creativity and flair for making rice the star of the dish. If you’re ready for the challenge and think you’ve got what it takes to become our Tilda Chef Team of the Year 2020, now is the time to register – good luck!”
Chefs can enter the competition by visiting https://www.hrc.co.uk/international-salon-culinaire by 31st January 2020. The final will take place on Wednesday 4th March at HRC, at ExCeL London.
In 45 minutes, chef duos will need to prepare, cook and present four portions of a main course dish and dessert using Tilda speciality rice as the base ingredient in both recipes. The rice people are encouraging chefs to explore the endless culinary possibilities of using Tilda speciality rice and tap into the food trends that are influencing menus, from street food and small plates to plant-based cuisine.
Annette explains:
“We’re hoping our chefs will use the ‘Art of Rice’ to take their dishes to the next level! The beauty of rice is that it not only works with a wide range of food trends, but with so many variants it can bring a whole new dimension to dishes. From aromatic Tilda Basmati & Wild, naturally fragrant Jasmine Rice and creamy Arborio Rice to nutty Brown Basmati Rice and the ‘champagne’ of our range, Pure Basmati – there’s a whole world to explore.”
Tilda Chef Team of the Year forms part of Tilda’s ‘Art of Rice’ campaign, helping chefs and operators profit more from rice. Simply by stating the name of the rice, Tilda’s research shows 68% of people would be willing to pay more for a dish which includes Basmati & Wild Rice versus a non-named rice. To learn more visit https://www.tilda.com/professionals/article/make-menu-work
*Toluna/Tilda 2017
